Low Sodium Spaghetti with Tomato Sauce and Meatballs
Savor the classic comfort of a family favorite with a heart-healthy twist in this Low Sodium Spaghetti with Tomato Sauce and Meatballs. Packed with robust flavors and free from added salt, this recipe features tender, oven-baked meatballs made from lean ground beef, unsalted breadcrumbs, and aromatic herbs like oregano and garlic powder. Simmered with a rich, no-salt-added tomato sauce infused with garlic, onion, and a touch of red pepper flakes for subtle heat, this dish pairs perfectly with low-sodium spaghetti. Ready in just an hour and serving four, it’s an easy, wholesome meal that doesn’t compromise on taste. Garnish with fresh basil for an extra burst of flavor and enjoy a guilt-free dinner that's perfect for those watching their sodium intake.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Lean ground beef
- 1 large Egg
- 1 cup Unsalted breadcrumbs
- 1 teaspoon Garlic powder (no salt added)
- 1 teaspoon Onion powder (no salt added)
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons Olive oil
- 28 ounces Canned no-salt-added crushed tomatoes
- 2 tablespoons Tomato paste (no salt added)
- 3 cloves Garlic cloves (minced)
- 1 unit Small onion (finely chopped)
- 1 teaspoon Dried basil
- 1 teaspoon Dried parsley
- 0.25 teaspoon Crushed red pepper flakes
- 12 ounces Spaghetti (whole wheat or regular, low sodium)
- 0.25 cup Fresh basil (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or spray lightly with olive oil.
In a large mixing bowl, combine the ground beef, egg, breadcrumbs, garlic powder, onion powder, black pepper, and dried oregano. Mix until well incorporated but avoid overmixing to keep the meatballs tender.
Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 20 minutes or until fully cooked (internal temperature of 160°F/71°C).
While the meatballs bake, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened.
Add the minced garlic to the pan and cook for 1 minute, stirring frequently to avoid burning.
Stir in the crushed tomatoes, tomato paste, dried basil, dried parsley, and crushed red pepper flakes. Bring the mixture to a gentle simmer, reduce the heat to low, and let it cook for 15-20 minutes, stirring occasionally.
Bring a large pot of water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain well and set aside.
Add the baked meatballs to the tomato sauce and gently stir to coat. Allow the meatballs to simmer in the sauce for an additional 5-10 minutes.
Serve the spaghetti topped with the meatballs and tomato sauce. Garnish with fresh basil if desired.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 246.9 g | 90% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 47.4 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 623 mg | 48% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 3070 mg | 65% | |
*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.
