Skinny Meatballs With Sauce

Quentin Bacon


Makes 6 servings (serving size: 1 1/2 cups pasta, 4–5 meatballs, and about 1 3/4 cups sauce)

Recipe Time

Prep: 20 Minutes
Cook: 1 Hours

Nutritional Information

Calories 521
Fat 7 g
Satfat 1 g
Monofat 2 g
Polyfat 1 g
Protein 44 g
Carbohydrate 76 g
Fiber 12 g
Cholesterol 51 mg
Iron 7 mg
Sodium 801 mg
Calcium 114 mg


2 teaspoons olive oil
1 large onion, cut into 1-inch chunks
2 bell peppers (1 red and 1 yellow), cut into 1-inch chunks
3 garlic cloves, finely chopped
5 ripe tomatoes, seeded and cut into 1-inch chunks (about 1 1/2 pounds)
1 (26-ounce) can fire-roasted tomatoes, drained
1 (25-ounce) jar reduced-sodium marinara sauce
1 (6-ounce) can no-salt-added tomato paste
1/4 cup red wine
1/4 cup chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon crushed red pepper
1 1/4 pounds lean ground turkey
1/4 pound chicken sausage, casings removed and meat crumbled
2 egg whites
1/4 cup dried whole-wheat breadcrumbs
1/2 teaspoon each salt and pepper
Hot cooked whole-wheat spaghetti (about 12 ounces uncooked pasta)
1/4 cup freshly grated Parmesan cheese


1. For sauce, heat oil in a large pot over medium-high heat. Add onion and peppers, and cook 7 minutes or until tender. Add garlic, and cook 2 minutes more.

2. Add ripe tomato and remaining 7 sauce ingredients (through crushed pepper); stir. Bring to a boil; reduce heat to a simmer, and cover and cook 20 minutes.

3. Preheat broiler.

4. For meatballs, stir together meats, egg whites, breadcrumbs, and salt and pepper in a large bowl until just combined. (Don't overwork.) Using slightly wet hands, form 1-ounce (walnut-size) meatballs and place on a baking sheet. Broil 4 inches from flame, turning, 2–3 minutes or until browned.

5. Add meatballs to sauce; cover and simmer 30 minutes. Divide cooked pasta, sauce, and meatballs among 6 bowls. Garnish each with 1 tablespoon Parmesan cheese.