Low Sodium Spaghetti with Meatballs and Cheese
Elevate your classic comfort food with this flavorful yet heart-healthy twist on spaghetti with meatballs! Our Low Sodium Spaghetti with Meatballs and Cheese recipe combines tender, lean ground beef meatballs, perfectly seasoned with garlic powder, onion powder, and parsley, and simmered in a robust low-sodium marinara sauce. Served over wholesome whole wheat spaghetti, this dish keeps both flavor and nutrition at the forefront. Optional low-sodium Parmesan cheese and fresh parsley add a delightful finishing touch, making it ideal for those watching their sodium intake without sacrificing taste. Ready in just 50 minutes, this simple yet satisfying recipe is perfect for busy weeknights or cozy family dinners. Packed with protein, fiber, and bold Italian flavors, it’s a healthier take on a beloved classic anyone can enjoy!
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Recipe Information
Ingredients
- 1 pound Lean ground beef (90% lean or higher)
- 0.5 cup Plain breadcrumbs (unsalted)
- 1 large Egg
- 1 teaspoon Garlic powder (unsalted)
- 1 teaspoon Onion powder (unsalted)
- 1 teaspoon Dried parsley
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 3 cups Low-sodium marinara sauce
- 12 ounces Whole wheat spaghetti
- 0.25 cup Shredded Parmesan cheese (optional, low-sodium preferred)
- 2 tablespoons Fresh parsley (for garnish)
- 4 quarts Water
Instructions
In a large mixing bowl, combine the ground beef, plain breadcrumbs, egg, garlic powder, onion powder, dried parsley, and ground black pepper. Mix gently using your hands or a fork until all the ingredients are evenly incorporated, but do not overmix.
Form the meat mixture into 16 evenly sized meatballs (about 1-inch in diameter). Set them aside on a plate or tray.
In a large skillet, heat the olive oil over medium heat. Once hot, add the meatballs in a single layer. Cook for 4-5 minutes on each side, turning occasionally, until browned on all sides. Remove the meatballs carefully and set them aside.
In the same skillet, pour in the low-sodium marinara sauce. Stir gently to pick up any browned bits from the skillet, which will add flavor to the sauce.
Return the browned meatballs to the skillet with the marinara sauce. Cover the skillet with a lid, reduce the heat to low, and let the meatballs simmer in the sauce for 15 minutes, stirring occasionally.
Meanwhile, bring 4 quarts of water to a boil in a large pot. Cook the whole wheat spaghetti according to the package instructions until al dente (usually 8-10 minutes). Drain the pasta and set it aside.
To serve, divide the cooked spaghetti among four plates. Top each serving with meatballs and some marinara sauce. Sprinkle with shredded Parmesan cheese (if using) and fresh parsley for garnish.
Serve warm and enjoy your low-sodium spaghetti with meatballs and cheese!
Nutrition Facts
Calories |
2659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 205.6 g | 75% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 42.2 g | ||
| Protein | 173.1 g | 346% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 908 mg | 70% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 4650 mg | 99% | |
*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.
