Low Sodium Classic Spaghetti and Meatballs
Transform your weeknight dinner routine with this heart-healthy twist on an Italian favorite—Low Sodium Classic Spaghetti and Meatballs. Packed with flavor from fresh herbs like parsley, oregano, and basil, and using low-sodium crushed tomatoes and chicken broth, this recipe delivers all the deliciousness of the original while keeping salt levels in check. Tender, juicy meatballs are browned to perfection and simmered in a rich, aromatic tomato sauce, then served over wholesome whole wheat spaghetti for added fiber and nutrition. Perfect for anyone watching their sodium intake, this dish doesn’t compromise on taste or comfort. Quick to prepare and ready in under an hour, it's an ideal choice for a satisfying, crowd-pleasing meal.
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Ingredients
- 1 pound ground beef
- 0.5 cup plain breadcrumbs
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 28 ounces low sodium canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup low sodium chicken broth
- 12 ounces whole wheat spaghetti
- 4 quarts water
Directions
Step 1
In a large bowl, combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, oregano, parsley, and black pepper. Mix well using your hands until all ingredients are thoroughly combined.
Step 2
Shape the mixture into golf ball-sized meatballs and set them aside on a plate.
Step 3
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer. Cook them for about 5-7 minutes, turning occasionally, until they are browned on all sides. Transfer the browned meatballs to a plate.
Step 4
In the same skillet, add the crushed tomatoes, tomato paste, basil, thyme, bay leaf, and chicken broth. Stir until well combined and bring to a simmer.
Step 5
Gently add the meatballs back into the sauce, ensuring they are covered. Cover the skillet and let simmer on low heat for 20 minutes, stirring occasionally.
Step 6
While the meatballs are simmering, bring a large pot of water to a boil. Add the whole wheat spaghetti and cook according to the package instructions (usually around 8-10 minutes) until al dente. Drain the pasta and set aside.
Step 7
Once the meatballs are cooked through, remove the bay leaf from the sauce.
Step 8
Serve the spaghetti topped with the meatballs and sauce. Garnish with additional chopped parsley if desired.
Nutrition Facts
| Serving size | (5806.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2285.9 |
| Total Fat 122.9g | 0% |
| Saturated Fat 39.6g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 540.6mg | 0% |
| Sodium 1657.0mg | 0% |
| Total Carbohydrate 194.4g | 0% |
| Dietary Fiber 34.6g | 0% |
| Total Sugars 38.4g | |
| Protein 124.9g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 678.2mg | 0% |
| Iron 22.3mg | 0% |
| Potassium 4483.1mg | 0% |
Source of Calories