Low Sodium Spaghetti with Meatballs
Indulge in the hearty comfort of a classic Italian favorite with a healthy twist—Low Sodium Spaghetti with Meatballs! This recipe balances rich, savory flavors with heart-friendly ingredients, like 90% lean ground beef, whole wheat breadcrumbs, and unsalted tomato products, creating a deliciously satisfying meal that doesn't compromise on taste. Perfectly seasoned meatballs are oven-baked to juicy perfection, then simmered in a robust sauce made with garlic, basil, oregano, and a hint of red pepper for a kick. Served over tender whole wheat spaghetti and optionally garnished with fresh parsley and low-sodium Parmesan, this dish is both wholesome and satisfying. Ready in just over an hour and ideal for family dinners, it’s a simple way to enjoy guilt-free comfort food with reduced sodium content.
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Recipe Information
Ingredients
- 1 pound Ground beef (90% lean or leaner)
- 0.5 cup Unseasoned whole wheat breadcrumbs
- 2 cups Unsalted tomato sauce
- 1 can (14.5 ounces) Unsalted diced tomatoes (canned)
- 1 large Egg
- 1 teaspoon Garlic powder (unsalted)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Black pepper
- 2 tablespoons Grated Parmesan cheese (optional, low sodium if available)
- 12 ounces Whole wheat spaghetti
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
- 1 tablespoon Olive oil
- 4 cups Water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, garlic powder, dried oregano, dried basil, black pepper, and Parmesan cheese (if using). Mix thoroughly until well combined.
Roll the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, or until fully cooked and browned on the outside.
While the meatballs are baking, prepare the sauce. In a large skillet or saucepan, heat the olive oil over medium heat.
Add the unsalted tomato sauce, diced tomatoes, crushed red pepper flakes, and an additional sprinkle of garlic powder, dried oregano, and dried basil (to taste). Stir well and let it simmer on low heat for 15-20 minutes.
In a large pot, bring 4 cups of water to a boil. Add the whole wheat spaghetti and cook according to the package instructions until al dente. Drain and set aside.
Once the meatballs are done baking, carefully transfer them into the simmering sauce. Let the meatballs cook in the sauce for an additional 10 minutes to absorb the flavors.
Serve the spaghetti topped with the meatballs and sauce. Garnish with freshly chopped parsley, and sprinkle with additional Parmesan cheese if desired.
Enjoy your flavorful low sodium spaghetti with meatballs!
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 1093 mg | 48% | |
| Total Carbohydrate | 173.2 g | 63% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 29.7 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 477 mg | 37% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3840 mg | 82% | |
*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.
