Classic Spaghetti and Meatballs
A classic, made lighter by the addition of bread crumbs, rice
and egg whites. Kids love it!
Yield: 16 cups (4L)
1 lb (455g) lean ground Beef, uncooked
1 cup (60g) bread crumbs
1/2 cup (100g) rice, white or brown, cooked (leftover rice works
2 egg whites
1/2 tsp (1g) oregano
1/2 tsp (3g) salt
1/2 tsp (2g) pepper, or more to taste
4 cups (1L) marinara sauce, (homemade or commercial)
1/2 cup (60g) Parmesan cheese, optional
1 lb (455g) spaghetti, uncooked
Combine ground beef, bread crumbs, rice and egg whites in a large bowl.
Add oregano, salt, and pepper and mix well (using hands), until all ingredients are well
blended. Form into 1-inch (2.5cm) balls.
Heat a nonstick skillet and spray with nonfat vegetable spray. Cook
meatballs over medium heat, turning so that the meatballs are evenly brown on all sides. When
meatballs are no longer pink on the inside, transfer them to a medium-sized saucepan.
Pour prepared or homemade marinara sauce over meatballs and cook over
low heat for 20 minutes.
Cook spaghetti in boiling water until al dente. Drain, and transfer
into a large serving platter.
Pour meatballs and sauce over pasta and serve piping hot. Garnish with
Parmesan cheese if desired.
Serving Size 1 serving
Calories from Fat 119 (37%)
% Daily Value*
20%Total Fat 13g
Polyunsaturated Fat 1.9g
Monounsaturated Fat 5.3g
Sugar Alcohols 0g