Light meatballs in tomato sauce
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 413, total fat 11 G., saturated fats 2.2 G., proteins 24 G., carbohydrates 59 G., fiber 10 G., cholesterol 30 mg, sodium 639 mg, sugar - G.
Calories 413, total fat 11 G., saturated fats 2.2 G., proteins 24 G., carbohydrates 59 G., fiber 10 G., cholesterol 30 mg, sodium 639 mg, sugar - G.
Boil whole-wheat spaghetti and serve it with light Italian meatballs in tomato sauce. For a leaner, more caloric meatball, substitute some of the meat with mushrooms. The mushroom flavor pairs perfectly with and enhances the beef flavor. Just one portobello mushroom per 200 grams of ground beef is all you need. This brown, large-capped mushroom has a more intense flavor than other mushrooms. Blend the meatball mixture in a food processor, form into balls, and simmer them in a sauce of pureed tomatoes and spices.
"We made this dish light by cutting down on the fat and adding mushrooms and egg whites to the beef. And whole-wheat spaghetti added extra fiber."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of ground beef tenderloin
- 1 slice whole grain sandwich bread, coarsely crumbled
- 1 medium onion, chopped
- 1 large portobello cap, finely chopped
- 4 cloves garlic, chopped
- 1/4 cup fresh parsley leaves
- Protein of 1 large egg
- Grated nutmeg
- 2 tbsp. l. olive oil
- 0.5 cups lightly salted beef broth
- 1 can (800 g) of canned peeled tomatoes in their own juice, mash them by hand
- 1 small bunch of fresh basil
- 3 sprigs of fresh thyme
- 220 g of whole grain spaghetti
- Parmesan, for serving (optional)
We recommend
Recipes with similar ingredients: ground beef, portobello mushrooms, pureed tomatoes, spaghetti pasta, nutmeg, thyme, basil
Cooking the dish according to the recipe:
- In a food processor, pulse the bread until coarse crumbs form. Add the ground beef, 1/4 cup onion, mushrooms, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper, and nutmeg; pulse again to combine. Form about 20 balls, each about 2.5 cm in diameter, and arrange them on a plate.
- In a medium saucepan over medium heat, heat the olive oil and add the remaining garlic and onion. Cook, stirring occasionally, until softened, about 10-12 minutes. Add the tomatoes and broth. Tie the basil and thyme sprigs together with kitchen string and add to the pan.
- Bring to a boil and simmer, stirring occasionally, for 20 minutes. Add the meatballs and continue to simmer, undisturbed, until partially cooked through, about 10 minutes. Turn the meatballs over and simmer for another 10 minutes, or until fully cooked through.
- Meanwhile, cook the pasta in boiling salted water according to package directions; serve with the meatballs and sauce.
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