Spaghetti with Meatball Marinara
Wine Recommendation
Chateau Ste. Michelle Cabernet Sauvignon
Ingredients
- 6 oz whole wheat spaghetti
- ¾ lb lean ground beef
- 1 large egg yolk
- 2 Tbsp panko breadcrumbs
- ½ tsp pepper, divided
- ¼ tsp salt, divided
- ½ (28-oz) can whole tomatoes, undrained and chopped
- 1½ tsp Italian seasoning
- 2 clove garlic, minced
- ½ Tbsp olive oil
- 2 Tbsp grated Parmesan cheese
Instructions
- Cook pasta according to package directions.
- Gently combine beef, egg yolk, breadcrumbs, ¼ tsp pepper, and ⅛ tsp salt; shape into 1½-inch meatballs. Brown meatballs in a nonstick skillet over medium-high heat 3 to 4 minutes or until browned; drain, if needed.
- Meanwhile, cook tomatoes, Italian seasoning, ¼ tsp pepper, ⅛ tsp salt, and garlic in hot oil in a Dutch oven over medium heat 3 minutes.
- Bring to a boil; add meatballs to tomato sauce. Reduce heat, and simmer 15 minutes or until meatballs are done and sauce is slightly thickened.
- Serve over pasta; sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
496
|
496
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 36 | 36 |
| Carb (g) | 58 | 58 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 537 | 537 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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