Low Sodium Penne Pasta with Meatballs
Indulge in the hearty comfort of *Low Sodium Penne Pasta with Meatballs*, a wholesome twist on a classic Italian favorite. This recipe features tender, oven-baked meatballs made from lean ground beef, finely chopped onion, garlic, and a medley of fragrant herbs like oregano and basil. Paired with whole wheat penne pasta and a rich, low-sodium tomato sauce, this dish is perfect for those looking to enjoy a delicious, heart-healthy meal without sacrificing flavor. With minimal prep time and simple ingredients like parmesan cheese, low-sodium breadcrumbs, and fresh parsley for garnish, this family-friendly dinner comes together in just under an hour. Perfectly balanced for a nutritious weeknight option, it’s a satisfying choice for anyone seeking lower sodium alternatives to traditional pasta recipes.
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Recipe Information
Ingredients
- 12 ounces Whole wheat penne pasta
- 1 pound Ground lean beef (95% lean)
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 large Egg, lightly beaten
- 0.5 cup Breadcrumbs, low sodium
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoons Black pepper, ground
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 24 ounces Low sodium tomato sauce
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Bring a large pot of water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large bowl, combine the ground beef, chopped onion, minced garlic, beaten egg, low sodium breadcrumbs, grated Parmesan cheese, black pepper, dried oregano, and dried basil. Mix until all ingredients are evenly incorporated.
Shape the mixture into meatballs about 1 inch in diameter and place them on a baking sheet lined with parchment paper.
Drizzle 1 tablespoon of olive oil over the meatballs. Bake in the preheated oven for 15-20 minutes, or until the meatballs are browned and cooked through.
While the meatballs are baking, heat the remaining tablespoon of olive oil in a large saucepan over medium heat.
Add the low sodium tomato sauce to the saucepan and bring to a simmer. Once the meatballs are done, transfer them to the sauce and simmer for an additional 10 minutes to infuse the flavors.
To serve, divide the cooked penne pasta among four plates. Top with an equal portion of meatballs and sauce.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 524 mg | 174% | |
| Sodium | 942 mg | 41% | |
| Total Carbohydrate | 393.3 g | 143% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 58.3 g | ||
| Protein | 181.3 g | 363% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 694 mg | 53% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 5600 mg | 119% | |
*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.
