Healthy Spaghetti and Baked Meatballs: A comforting favorite made healthier with whole grain pasta and gluten-free meatballs, all smothered in a delicious, homemade marinara sauce.
Keyword High protein, Nut-free, Sugar-free, Whole grain
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Lauren Goslin
1/4t.red pepper flakes
3c.tomato pureenot sauce
2T.fresh basil or parsleychopped
1 1/4lbs.ground beef
salt and pepper
noodlesof your choice (one pound, if using regular pasta)
Heat the oil and add the onion and a dash of salt.
Saute for five minutes.
Add in the garlic, red pepper flakes, oregano and salt.
Saute 30 seconds.
Pour in the sauce and water, stirring to combine everything.
Simmer on low for 10-12 minutes, until slightly thickened.
Stir in basil or parsley.
Preheat the oven to 425 degrees.
Mix all the ingredients together until well combined.
Roll the mixture into 20 equal-sized meatballs and place them on a parchment paper-lined baking sheet.
Bake 10-12 minutes until no longer pink in the middle.
Once baked, transfer them to a plate lined with a couple of paper towels to soak up any excess fat.
Serve with pasta parsley or basil and grated parmesan cheese, if desired.
Cook pasta according to the package instructions, taking care to time it with the rest of the meal. I usually start the pasta first, as the heat from the marinara can warm up the noodles if they get a bit cold.
Nutrition facts are based on using 1 1/2 ounces of parmesan and one pound of whole wheat pasta. WW points: 13