Low Sodium Classic Spaghetti and Meatballs
Enjoy all the comforting flavors of a classic Italian dish with a heart-healthy twist in this Low Sodium Classic Spaghetti and Meatballs recipe. Perfect for those looking to cut back on salt without sacrificing taste, this dish features tender homemade meatballs seasoned with garlic, onion powder, oregano, and fresh parsley, simmered to perfection in a rich tomato-based sauce made with low sodium crushed tomatoes and chicken broth. The sauce is infused with aromatic herbs like basil and thyme, and pairs beautifully with hearty whole wheat spaghetti for added nutrition. Quick to prepare and easy to follow, this recipe is ideal for a wholesome family dinner that's as satisfying as it is nutritious.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 cup plain breadcrumbs
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 28 ounces low sodium canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup low sodium chicken broth
- 12 ounces whole wheat spaghetti
- 4 quarts water
Instructions
In a large bowl, combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, oregano, parsley, and black pepper. Mix well using your hands until all ingredients are thoroughly combined.
Shape the mixture into golf ball-sized meatballs and set them aside on a plate.
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer. Cook them for about 5-7 minutes, turning occasionally, until they are browned on all sides. Transfer the browned meatballs to a plate.
In the same skillet, add the crushed tomatoes, tomato paste, basil, thyme, bay leaf, and chicken broth. Stir until well combined and bring to a simmer.
Gently add the meatballs back into the sauce, ensuring they are covered. Cover the skillet and let simmer on low heat for 20 minutes, stirring occasionally.
While the meatballs are simmering, bring a large pot of water to a boil. Add the whole wheat spaghetti and cook according to the package instructions (usually around 8-10 minutes) until al dente. Drain the pasta and set aside.
Once the meatballs are cooked through, remove the bay leaf from the sauce.
Serve the spaghetti topped with the meatballs and sauce. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 194.4 g | 71% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 38.4 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 678 mg | 52% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4483 mg | 95% | |
*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.
