Low Sodium Spaghetti with Meatballs and Tomato Sauce
Indulge in a comforting, heart-healthy twist on a classic with this Low Sodium Spaghetti with Meatballs and Tomato Sauce. This recipe combines tender, flavorful meatballs made from lean beef or turkey and a rich tomato sauce crafted with no-salt-added crushed tomatoes and aromatic herbs like basil and oregano. Served over perfectly cooked low-sodium spaghetti, this dish is ideal for those looking to enjoy a low-sodium lifestyle without compromising on taste. Ready in just about an hour, it’s a wholesome and satisfying meal that’s perfect for weeknight dinners. Top with a sprinkle of Parmesan cheese for an optional finishing touch that’ll elevate every bite. Enjoy the perfect balance of hearty and healthy with this family-friendly favorite!
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Recipe Information
Ingredients
- 1 lb Ground lean beef or turkey
- 0.5 cup Plain bread crumbs (low sodium)
- 1 large Egg
- 3 cloves Garlic, minced
- 0.5 cup Onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 28 oz No-salt-added crushed tomatoes
- 2 tablespoons Tomato paste (no salt added)
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 cup Unsalted chicken or vegetable broth
- 12 oz Low-sodium spaghetti
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
In a large bowl, combine the ground beef or turkey, bread crumbs, egg, 1 minced garlic clove, half of the chopped onion, parsley, and ground black pepper. Mix until just combined. Do not overmix.
Form the meat mixture into small meatballs, about 1.5 inches in diameter. You should have approximately 12-15 meatballs. Set aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook for 2-3 minutes per side, until browned all over. Remove the meatballs from the skillet and set aside. They do not need to be fully cooked at this stage.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the remaining onion and 2 minced garlic cloves until softened, about 3 minutes.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, and unsalted broth. Bring the mixture to a gentle simmer.
Return the meatballs to the skillet, nestling them into the tomato sauce. Cover and simmer for 20-25 minutes, until the meatballs are cooked through and the flavors have melded.
While the sauce and meatballs are cooking, bring a large pot of water to a boil. Cook the low-sodium spaghetti according to package instructions, typically 8-10 minutes for al dente. Drain and set aside.
Serve the meatballs and sauce over the cooked spaghetti. Sprinkle with grated Parmesan cheese if desired (optional).
Nutrition Facts
Calories |
2730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1512 mg | 66% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 37.5 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1063 mg | 82% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 4162 mg | 89% | |
*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.
