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Spaghetti and Meatballs

Spaghetti and Meatballs I LisaGCooks.com
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Spaghetti and Meatballs

So I think I have stressed how much I love taking fatty food and making it low fat and healthy but have I stressed my other passion?  I love getting this done in under an hour!  That’s right; spaghetti and meatballs that are low fat and done in under an hour.  I’m the modern day nonna except I’m 34 … and blond!  Besides being healthy… this is a great dish for a special occasion, like say, New Years Eve!  Happy New Year everyone!

Originally posted on December 29, 2013, I’m older and greyer!

Spaghetti and Meatballs I LisaGCooks.com [4]

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Spaghetti and Meatballs I LisaGCooks.com

Spaghetti and Meatballs


  • Author: Lisa G Cooks [5]
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

A simple recipe for authentic Italian meatballs that are healthy and come together in under an hour!


Ingredients

Scale

1 Batch of my Marinara Sauce [6]

1 Medium onion, grated

1 lb. /500 g extra lean ground beef (or chicken or turkey)

3 cloves garlic crushed

½ cup whole wheat bread crumbs (unseasoned)

½ cup tomato (marinara) sauce at room temperature.

A handful of fresh Italian parsley chopped (about 1 tbsp)

1 egg

2 tbsp freshly grated parmesan cheese

1 tsp salt

½ tsp pepper

375 g box of whole wheat spaghetti


Instructions

If possible make the tomato sauce ahead of time but if not then start with that and prepare as recipe outlines.

Remove half a cup of the marinara sauce from the pot once it is cooked and set aside to cool.

Preheat the oven to 350 F

In a large bowl grate the onion using a box grater.

Then place the meat over the grated onion (this is not a technique but a way to save your eyes from the onion juice!).

Then add the garlic, bread crumbs, the tomato sauce, parsley, egg, parmesan cheese, salt and pepper.

Mix all of the ingredients together with your hands; stop just when the ingredients have come together, you don’t want to over work the meat.

Then start to roll the meat balls and then place on a nonstick baking sheet.  If you don’t have a good quality nonstick baking sheet line it with parchment or wax paper rather than using oil.

To help make sure the meatballs are uniform in size I divide the meat into 4 portions (the same way I make burgers) and then divide each portion into 3.  The meatballs should be rolled into the size of a golf ball (there will be 12 meatballs).

Bake the meatballs for 25 minutes

Meanwhile put a large pot of water to boil and cook the pasta according to the directions.

If you have made the tomato sauce ahead of time then you will want to warm it up on a low heat.  If you made the sauce fresh then keep the heat on low.

When the meatballs are done in the oven remove them from the baking sheet and place them in the warm tomato sauce.

When the pasta is cooked, strain it and return the noodles to the pot.  Add about half of the tomato sauce and mix well.

Then to plate; divide the pasta evenly on 4 plates and top with 3 meatballs each and top each plate evenly with the remaining sauce.

Notes

  1. If you are using turkey or chicken OMIT the egg and use only 1/2 tsp of salt (the pepper can remain the same).
  2. Even if you make the tomato/marinara sauce fresh this will be on your table in under an hour!!!  Trust me, time it!
  3. Serve with fresh parmesan
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Category: Main
  • Method: Oven
  • Cuisine: Italian

Keywords: Spaghetti and Meatballs, baked, baked Spaghetti and Meatballs, Spaghetti, Meatballs, baked Meatballs, healthy, healthy meatballs