Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 3

You can't go wrong with this classic family favorite. We amp up jarred marinara with charred onion, garlic, and plum tomatoes.

Julianna Grimes
Recipe by Cooking Light September 2013

Gallery

Iain Bagwell; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
38 mins
total:
48 mins
Yield:
Serves 4 (serving size: 3/4 cup pasta, 3 meatballs, about 3/4 cup sauce, and about 1 1/2 tablespoons cheese)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

    Advertisement
  • 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.

  • 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.

  • Cook pasta according to package directions, omitting salt and fat. Serve meatballs and sauce over pasta; sprinkle with cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

476 calories; fat 16.8g; saturated fat 6g; mono fat 6.6g; poly fat 1.7g; protein 31.2g; carbohydrates 48.9g; fiber 4.2g; cholesterol 111mg; iron 5mg; sodium 621mg; calcium 184mg.
Advertisement
Advertisement