Recipe: Nutrition
Nut-free
High-Fiber
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Directions
Prep Time
25 minutes
Cook Time
1 hour, 30 minutes
Ready in
1 hour, 55 minutes
- For the meatballs, in a large bowl stir together egg, onion, breadcrumbs, cheese, dried parsley and beef. Season with salt and pepper to taste. Shape into 36 meatballs. Place in a single layer on a baking sheet.
- In a large Dutch oven heat oil over medium-high heat. Add meatballs, a few at a time; cook just until browned on all sides. Remove meatballs; set aside. Drain fat from pot.
- About 15 minutes before serving, cook pasta al dente according to package directions; drain. Transfer to individual plates or bowls, top with sauce and meatballs, and serve.
- Add tomatoes, tomato paste, basil, thyme, garlic powder and 1 1/2 cups water to pot; bring to boiling. Stir in cooked meatballs; return to boiling. Reduce heat; simmer, covered, 1 to 2 hours or until thickened and meatballs are cooked through (160°F), stirring occasionally. Season with salt and pepper to taste.
Nutritional Information
Serving Size
1
Per Serving
Calories 458, Calories Fat 95, Total Fat 10g, Saturated Fat 3g, Cholesterol 66mg, Sodium 457mg, Carbohydrate 61g, Protein 28g
Serving Size | 1 |
Calories | 458 |
Calories Fat | 95 |
Calories (fat) extra | 20 |
Total Fat | 10g |
Total Fat (extra) | 17 |
Saturated Fat | 3g |
Saturated Fat (extra) | 19 |
Trans Fat | 0g |
Cholesterol | 66mg |
Cholesterol (extra) | 22 |
Sodium | 457mg |
Sodium (extra) | 19 |
Potassium | 384mg |
Carbohydrate | 61g |
Carbohydrate (extra) | 21 |
Fiber | 4g |
Fiber (extra) | 20 |
Sugars | 9g |
Protein | 28g |
Omega3 | 0g |
Vitamin A | 1307IU |
Vitamin A (extra) | 26 |
Vitamin C | 26mg |
Vitamin C (extra) | 44 |
Iron | 5mg |
Iron (extra) | 33 |