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Related recipes: Beef, Cheese, Dairy Foods, Eggs, Fall, Ground Beef, Kid-Friendly, Main Dishes, Pasta, Rice, Winter
Servings: 8
Yield: 16 cups (4L)
1 lb (455g) lean ground Beef, uncooked
1 cup (60g) bread crumbs
1/2 cup (100g) rice, white or brown, cooked (leftover rice works well)
2 egg whites
1/2 tsp (1g) oregano
1/2 tsp (3g) salt
1/2 tsp (2g) pepper, or more to taste
4 cups (1L) marinara sauce, (homemade or commercial)
1/2 cup (60g) Parmesan cheese, optional
1 lb (455g) spaghetti, uncooked
Combine ground beef, bread crumbs, rice and egg whites in a large bowl. Add oregano, salt, and pepper and mix well (using hands), until all ingredients are well blended. Form into 1-inch (2.5cm) balls.
Heat a nonstick skillet and spray with nonfat vegetable spray. Cook meatballs over medium heat, turning so that the meatballs are evenly brown on all sides. When meatballs are no longer pink on the inside, transfer them to a medium-sized saucepan.
Pour prepared or homemade marinara sauce over meatballs and cook over low heat for 20 minutes.
Cook spaghetti in boiling water until al dente. Drain, and transfer into a large serving platter.
Pour meatballs and sauce over pasta and serve piping hot. Garnish with Parmesan cheese if desired.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
