Low Sodium Classic Meatballs with Tomato Sauce
Savor the comforting, homemade goodness of these Low Sodium Classic Meatballs with Tomato Sauce—a heart-healthy twist on a timeless favorite. Made with tender ground beef, whole wheat breadcrumbs, and aromatic herbs like oregano and basil, these flavorful meatballs are perfectly nestled in a rich tomato sauce free from added salt. Gently browned for a caramelized exterior, the meatballs soak up every bit of the vibrant crushed tomato sauce, enhanced with a hint of garlic and a bay leaf for depth. In just an hour, you’ll have a wholesome, fuss-free dish that’s perfect served over whole wheat pasta or alongside steamed vegetables. A satisfying and healthier dinner option, this recipe is sure to become a family favorite for those watching their sodium intake.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams ground beef (preferably 85% lean)
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 60 grams breadcrumbs, preferably whole wheat
- 60 milliliters milk, low-fat
- 1 large egg
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 800 grams tomatoes, crushed
- 60 grams tomato paste
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 leaf bay leaf
Directions
Step 1
In a small bowl, soak the breadcrumbs in the milk and let stand for about 5 minutes until absorbed.
Step 2
In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, soaked breadcrumbs, egg, black pepper, oregano, and half of the parsley. Mix gently with your hands until just combined.
Step 3
Form the mixture into small meatballs, about 1 inch in diameter, and set aside.
Step 4
In a large pan, heat olive oil over medium heat. Add the meatballs in batches and cook until browned on all sides, about 6-8 minutes. Remove the meatballs from the pan and set aside on a plate.
Step 5
In the same pan, add the crushed tomatoes, tomato paste, remaining parsley, basil, and the bay leaf. Stir well to combine and bring to a simmer.
Step 6
Return the meatballs to the pan, covering them with the sauce. Lower the heat, cover, and cook for about 20 minutes, stirring occasionally, until the meatballs are cooked through and the sauce thickens.
Step 7
Discard the bay leaf before serving.
Step 8
Serve the meatballs and sauce over whole wheat pasta or with steamed vegetables for a low sodium treat.
Nutrition Facts
| Serving size | (1692.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2015.8 |
| Total Fat 116.9g | 0% |
| Saturated Fat 38.8g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 576.0mg | 0% |
| Sodium 981.5mg | 0% |
| Total Carbohydrate 116.3g | 0% |
| Dietary Fiber 23.0g | 0% |
| Total Sugars 52.7g | |
| Protein 124.3g | 0% |
| Vitamin D 84.2IU | 0% |
| Calcium 466.5mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 5020.9mg | 0% |
Source of Calories