Low Sodium Spaghetti with Tomato Sauce and Meatballs

Savor the comforting flavors of Italian cuisine with this Low Sodium Spaghetti with Tomato Sauce and Meatballs, a heart-healthy twist on a beloved classic. Featuring tender, oven-baked meatballs made from lean ground beef and seasoned with salt-free spices, this recipe delivers incredible taste without the extra sodium. The rich, homemade tomato sauce combines no-salt-added crushed tomatoes, fresh garlic, and aromatic herbs like basil and oregano for a robust, satisfying experience. Paired with your choice of low-sodium whole wheat or regular spaghetti, this dish proves you don’t have to sacrifice flavor to create a nutritious meal. Perfect for family dinners or meal prep, this guilt-free recipe is ready in just an hour and can be garnished with fresh basil for an elegant finishing touch. Enjoy a flavorful and wholesome spin on a classic dinner favorite!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound Lean ground beef
• 1 large Egg
• 1 cup Unsalted breadcrumbs
• 1 teaspoon Garlic powder (no salt added)
• 1 teaspoon Onion powder (no salt added)
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried oregano
• 2 tablespoons Olive oil
• 28 ounces Canned no-salt-added crushed tomatoes
• 2 tablespoons Tomato paste (no salt added)
• 3 cloves Garlic cloves (minced)
• 1 unit Small onion (finely chopped)
• 1 teaspoon Dried basil
• 1 teaspoon Dried parsley
• 0.25 teaspoon Crushed red pepper flakes
• 12 ounces Spaghetti (whole wheat or regular, low sodium)
• 0.25 cup Fresh basil (optional, for garnish)

Directions

Step 1

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or spray lightly with olive oil.

Step 2

In a large mixing bowl, combine the ground beef, egg, breadcrumbs, garlic powder, onion powder, black pepper, and dried oregano. Mix until well incorporated but avoid overmixing to keep the meatballs tender.

Step 3

Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 20 minutes or until fully cooked (internal temperature of 160°F/71°C).

Step 4

While the meatballs bake, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 3-4 minutes, or until softened.

Step 5

Add the minced garlic to the pan and cook for 1 minute, stirring frequently to avoid burning.

Step 6

Stir in the crushed tomatoes, tomato paste, dried basil, dried parsley, and crushed red pepper flakes. Bring the mixture to a gentle simmer, reduce the heat to low, and let it cook for 15-20 minutes, stirring occasionally.

Step 7

Bring a large pot of water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain well and set aside.

Step 8

Add the baked meatballs to the tomato sauce and gently stir to coat. Allow the meatballs to simmer in the sauce for an additional 5-10 minutes.

Step 9

Serve the spaghetti topped with the meatballs and tomato sauce. Garnish with fresh basil if desired.

Nutrition Facts

Serving size	(1967.0g)

Amount per serving	% Daily Value*
Calories	2238.0

Total Fat 78.3g	0%
Saturated Fat 22.3g	0%
Polyunsaturated Fat 4.6g
Cholesterol 500.6mg	0%
Sodium 1393.9mg	0%
Total Carbohydrate 246.9g	0%
Dietary Fiber 40.3g	0%
Total Sugars 47.4g
Protein 149.3g	0%

Vitamin D 53.8IU	0%
Calcium 623.1mg	0%
Iron 30.6mg	0%
Potassium 3070.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.8%

Protein: 26.1%

Carbs: 43.1%