Classic Spaghetti and Meatballs
A classic, made lighter by the addition of bread crumbs, rice
and egg whites. Kids love it!
Preparation facts
Servings: 8
Yield: 16 cups (4L)
Ingredients
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
Directions
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.
Nutrition facts
Serving Size 1 serving
Calories 324
Calories from Fat 119 (37%)
% Daily Value*
20%Total Fat 13g
20%Saturated
Fat 4g
Polyunsaturated Fat 1.9g
Monounsaturated Fat 5.3g
13%Cholesterol 40mg
48%Sodium 1140mg
22%Potassium 760mg
9%Total
Carbohydrate 28g
15%Dietary
Fiber 3.6g
Sugars 11g
Sugar Alcohols 0g
45%Protein 23g