Low Sodium Classic Meatballs with Tomato Sauce
Elevate your dinner game with these **Low Sodium Classic Meatballs with Tomato Sauce**, a heart-healthy twist on a comforting family favorite! Made with lean ground beef, flavorful herbs like oregano and basil, and a touch of garlic, these meatballs are tender, juicy, and packed with flavor—all without relying on added salt. The homemade tomato sauce, featuring crushed tomatoes and a hint of fresh parsley, is simmered to perfection, complementing the meatballs beautifully. Ready in just an hour, this dish is perfect for busy weeknights or cozy weekend meals. Serve over whole wheat pasta or alongside steamed veggies for a well-balanced, low-sodium delight that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 500 grams ground beef (preferably 85% lean)
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 60 grams breadcrumbs, preferably whole wheat
- 60 milliliters milk, low-fat
- 1 large egg
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 800 grams tomatoes, crushed
- 60 grams tomato paste
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 leaf bay leaf
Instructions
In a small bowl, soak the breadcrumbs in the milk and let stand for about 5 minutes until absorbed.
In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, soaked breadcrumbs, egg, black pepper, oregano, and half of the parsley. Mix gently with your hands until just combined.
Form the mixture into small meatballs, about 1 inch in diameter, and set aside.
In a large pan, heat olive oil over medium heat. Add the meatballs in batches and cook until browned on all sides, about 6-8 minutes. Remove the meatballs from the pan and set aside on a plate.
In the same pan, add the crushed tomatoes, tomato paste, remaining parsley, basil, and the bay leaf. Stir well to combine and bring to a simmer.
Return the meatballs to the pan, covering them with the sauce. Lower the heat, cover, and cook for about 20 minutes, stirring occasionally, until the meatballs are cooked through and the sauce thickens.
Discard the bay leaf before serving.
Serve the meatballs and sauce over whole wheat pasta or with steamed vegetables for a low sodium treat.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 52.7 g | ||
| Protein | 124.3 g | 249% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 466 mg | 36% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 5021 mg | 107% | |
*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.
