Herbs are a good way to add flavor to foods without adding calories, sodium or fat. This recipe uses Italian seasoning, which is a blend of herbs and spices including oregano, basil, red pepper, rosemary and garlic powder.
Makes 4 servings
|1-1/2||cups sliced fresh mushrooms|
|1/2||cup chopped onion plus 2 tablespoons finely chopped onion, divided|
|1/2||cup chopped carrot|
|1/2||cup chopped green bell pepper|
|2||cloves garlic, minced|
|2||cans (14-1/2 ounces each) no-salt-added stewed tomatoes, undrained|
|1||can (6 ounces) no-salt-added tomato paste|
|2-1/2||teaspoons dried Italian seasoning, divided|
|1/4||teaspoon black pepper|
|2||tablespoons fine dry bread crumbs|
|8||ounces 95% lean ground beef|
|4||cups hot cooked spaghetti|
- Preheat oven to 375°F. Coat large saucepan with nonstick cooking spray; heat over medium heat. Add mushrooms, 1/2 cup onion, carrot, bell pepper and garlic. Cook and stir 4 to 5 minutes or until vegetables are crisp-tender. Stir in stewed tomatoes with juice, tomato paste, 2 teaspoons Italian seasoning, salt and black pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low. Cover and simmer 20 minutes, stirring occasionally.
- Combine egg white, bread crumbs, remaining 2 tablespoons onion and remaining 1/2 teaspoon Italian seasoning in medium bowl. Add beef; mix until well blended. Shape into 16 meatballs. Place in 11X7-inch baking pan. Bake 18 to 20 minutes or until beef is no longer pink. Drain on paper towels.
- Stir meatballs into sauce. Return sauce to a boil; reduce heat. Simmer, uncovered, about 10 minutes more or until sauce thickens slightly, stirring occasionally. Serve over spaghetti.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||13 %|
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