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Low Fat Spaghetti and Meatballs

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Low Fat Spaghetti and Meatballs

Low Fat Spaghetti and Meatballs

Fiona Haynes
Spaghetti and Meatballs is something the whole family can enjoy. Here, I make lower fat meatballs by using extra-lean ground beef, and adding tomato sauce and chopped onion to keep them moist. The meatballs are baked, not fried, and then simmered in a low fat marinara sauce. I promise, you'll won't miss the excess fat in this low fat spaghetti and meatballs dish.

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Ingredients:

  • 3/4 pound extra-lean ground beef
  • 1/3 cup breadcrumbs (about 1 slice)
  • 1 tsp dried oregano
  • 1/2 cup finely chopped onion
  • 1/4 cup canned no-salt-added tomato sauce
  • 1 garlic clove, crushed
  • 1/4 cup fresh parsley, finely chopped
  • 2 1/2 cups low fat, low sodium marinara sauce (such as Amy’s or Trader Joe’s)
  • 8-ounces spaghetti or angel hair pasta

Preparation:

Preheat oven to 400 degrees, and spray a cookie sheet with nonstick cooking spray. Crumble ground beef into a large mixing bowl. Add breadcrumbs, oregano, onion, tomato sauce, garlic and parsley. Combine ingredients thoroughly, either with fingers or with a fork..

Roll meatball mixture into 1-inch balls and place on cookie sheet. You should have about 20 meatballs. Bake in the oven for 16-18 minutes, turning once in the middle of cooking.

Cook spaghetti in a large pot according to package directions, without added salt or oil. In a large pan, heat marinara sauce; add cooked meatballs to the sauce and simmer until the pasta is ready.

Serves 4.

Per Serving: Calories 404, Calories from Fat 60, Total Fat 6.9g (sat 2.4g), Cholesterol 52mg, Sodium 242mg, Carbohydrate 58.4g, Fiber 3.4g, Protein 27.7g

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