Low Fat Classic Italian Meatballs
Savor the timeless flavors of Italy with these "Low Fat Classic Italian Meatballs," a healthier twist on a beloved comfort food. Made with lean ground beef, whole wheat breadcrumbs, and a touch of grated Parmesan, these meatballs are juicy, flavorful, and packed with protein. Fresh parsley, minced garlic, and a hint of oregano bring an authentic aromatic depth, while low-fat milk ensures they're perfectly tender. Seared to golden perfection and simmered in a rich, low-sodium tomato sauce, this dish is oven-baked for a guilt-free, wholesome meal. Ready in just 45 minutes, it's perfect for pairing with pasta, zucchini noodles, or crusty whole-grain bread. Ideal for weeknight dinners or meal prep, these low-fat meatballs deliver classic Italian flavor with a healthier twist the whole family will love.
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Recipe Information
Ingredients
- 500 grams lean ground beef (93% lean or higher)
- 30 grams grated Parmesan cheese
- 60 grams whole wheat breadcrumbs
- 1 large egg
- 60 milliliters low-fat milk
- 1 medium onion
- 2 garlic cloves
- 15 grams fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 1 tablespoon olive oil
- 400 milliliters tomato sauce (low sodium)
Instructions
Preheat your oven to 200°C (400°F).
Finely chop the onion and mince the garlic cloves.
In a large mixing bowl, combine the lean ground beef, grated Parmesan cheese, whole wheat breadcrumbs, and a lightly beaten large egg.
Add the low-fat milk to the mixture and mix well until it’s absorbed.
Stir in the chopped onion, minced garlic, and finely chopped fresh parsley.
Season the mixture with salt, black pepper, and dried oregano. Mix everything until well combined, but don’t overmix as this will make the meatballs tough.
Form the mixture into small meatballs, about the size of a golf ball.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Once the oil is hot, add the meatballs. Sear them for about 2-3 minutes on each side until uniformly browned.
Pour the low sodium tomato sauce over the seared meatballs.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the meatballs are cooked through.
Remove from the oven and let them rest for a few minutes before serving.
Serve warm with your choice of pasta or crusty bread.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 3414 mg | 148% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 30.7 g | ||
| Protein | 157.4 g | 315% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 684 mg | 53% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3492 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
