DD requested spaghetti tonight but did not want the meatballs so I just made the delicious sauce. Will make with the meatballs next time. Can't wait for garden grown tomatoes to use in this recipe.
Spaghetti and Meatballs
More From Cooking Light
Total: 48 Minutes
- Calories: 476
- Fat: 16.8g
- Saturated fat: 6g
- Monounsaturated fat: 6.6g
- Polyunsaturated fat: 1.7g
- Protein: 31.2g
- Carbohydrate: 48.9g
- Fiber: 4.2g
- Cholesterol: 111mg
- Iron: 5mg
- Sodium: 621mg
- Calcium: 184mg
- 3/4 cup chopped onion
- 2 teaspoons canola oil
- 6 garlic cloves, divided
- 1 pound plum tomatoes, halved lengthwise
- 1 1/3 cups lower-sodium marinara sauce
- 1/2 teaspoon salt, divided
- 1/3 cup panko (Japanese breadcrumbs)
- 1/4 teaspoon crushed red pepper
- 12 ounces ground sirloin (90% lean)
- 1 large egg
- Cooking spray
- 6 ounces uncooked spaghetti
- 1.5 ounces fresh Parmesan cheese, grated (about 6 tablespoons)
- 1. Preheat broiler to high.
- 2. Combine onion, oil, 3 garlic cloves, and tomatoes in a bowl; toss to coat vegetables. Arrange tomato mixture on a foil-lined baking sheet. Broil 10 minutes or until vegetables char slightly, stirring after 5 minutes. Spoon tomato mixture into the bowl of a food processor; pulse 6 times or until mixture is coarsely chopped. Combine tomato mixture, marinara, and 3/8 teaspoon salt in a medium saucepan; bring to a simmer.
- 3. Mince remaining 3 garlic cloves. Combine minced garlic, remaining 1/8 teaspoon salt, panko, red pepper, beef, and egg in a large bowl; mix gently just until combined. Working quickly with damp hands, gently shape beef mixture into 12 meatballs (do not pack). Arrange meatballs in a single layer on a baking sheet coated with cooking spray. Broil 6 inches from heat for 6 minutes, turning meatballs once. Remove pan from oven. Add meatballs to tomato mixture; simmer 4 minutes or until meatballs are done.
- 4. Cook pasta according to package directions, omitting salt and fat. Serve meatballs and sauce over pasta; sprinkle with cheese.
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