Spaghetti Meatballs
Browse the recipe Spaghetti Meatballs
YIELD Makes 4 servings
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INGREDIENTS
| 6 | ounces uncooked spaghetti or vermicelli |
| 3/4 | pound 95% lean ground beef or ground turkey |
| 1 | package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
| 1/2 | cup fresh bread crumbs* |
| 1 | large egg white |
| 1 | teaspoon onion powder |
| 1 | teaspoon garlic powder |
| 1/2 | teaspoon black pepper |
| Nonstick cooking spray | |
| 2 | cups spaghetti sauce |
| 2 | cups (5 ounces) small broccoli florets |
| 1/2 | cup packaged fresh julienned carrots |
PREPARATION:
- Cook spaghetti according to package directions omitting salt.
- Meanwhile, combine meat, spinach, bread crumbs, egg white, onion powder, garlic powder and pepper in medium bowl. Mix well and shape into 32 (1/2 inch) meatballs.
- Heat large deep skillet over medium heat. Coat with cooking spray. Add meatballs; cook 6 minutes, turning to brown all sides.
- Combine spaghetti sauce, broccoli and carrots; pour over partially cooked meatballs. Cover; simmer over medium-low heat 12 minutes or until meatballs are cooked through and vegetables are tender.
- Drain spaghetti; transfer to four serving plates. Spoon sauce and meatballs over spaghetti.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Fiber | 8 g |
| Carbohydrate | 72 g |
| Cholesterol | 68 mg |
| Saturated Fat | 4 g |
| Total Fat | 14 g |
| Calories from Fat | 23 % |
| Calories | 535 |
| Protein | 31 g |
| Sodium | 798 mg |
DIETARY EXCHANGE:
| Meat | 2 |
| Vegetable | 2 |
| Starch | 4 |
| Fat | 2 |