Low-Fats Italian Spaghetti and Meatballs

recipe list

Kurt Wilson
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  • 2 onions, chopped
  • 1/4 c. chopped parsley
  • 3 cloves garlic, minced
  • 3/4 c. original bread crumbs
  • 1/4 c. beefy-free milk
  • 1 egg, calmly beaten
  • 2 tsp. italian seasoning
  • 1/4 tsp. salt
  • 1/2 lb. extra-lean ground round beef
  • 1/2 lb. ground turkey breast
  • 2 tsp. olive oil
  • SAUCE:
  • 2 cans (28 ounces each) tomato sauce
  • 1 can (15 ounces) diced tomatoes
  • 2 tbsp. sugar
  • 2 tbsp. italian seasoning
  • 12 oz. spaghetti


    1. Step 1To receive the meatballs: Coat a Dutch oven with nonstick spray. Warmth over medium warmth. Add the onions, parsley, and garlic. Cook dinner, stirring on the complete, for 8 to 10 minutes, or until the onions are soft. Add a couple of tablespoons water, if valuable, to end the onions from sticking. Dangle away 1/4 cup of the onion mixture to a colossal bowl. Tell the leisure apart.
    2. Step 2To the bowl, add the bread crumbs, milk, egg, Italian seasoning, and salt. Stoop to mix. Stoop within the beef and turkey. Form into 12 meatballs, each 2″ in diameter.
    3. Step 3Return the Dutch oven to the stove high. Warmth the oil over medium-excessive warmth. Add the meatballs.Cook dinner, turning on the complete, for five minutes, or until effectively-browned.
    4. Step 4To receive the sauce: To the Dutch oven, add the tomato sauce, diced tomatoes (with juice), sugar, Italian seasoning, and the reserved onion mixture. Instruct to a boil over excessive warmth. In the reduction of the warmth to low. Duvet and simmer, stirring on occasion, for 20 to 25 minutes, or until the meatballs are cooked through.
    5. Step 5Meanwhile, cook the pasta consistent with package directions. Establish in a serving bowl. Top with the sauce and meatballs.

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