Lean Beef Meatballs with Whole Wheat Spaghetti and Rich Garden Marinara

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Beef Meatballs with Whole Wheat Spaghetti and Rich Garden Marinara

YOUR SOLIN GENERATED RECIPE

Lean Beef Meatballs with Whole Wheat Spaghetti and Rich Garden Marinara

Savor the hearty goodness of tender lean beef meatballs paired with whole wheat spaghetti, all smothered in a vibrant, garden-fresh marinara. This comforting dish blends robust flavors, fresh herbs, and a light yet satisfying sauce perfect for a balanced dinner.

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NUTRITION

490kcal
Protein
38.9g
Fat
16.9g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef

1 large Egg White

2 ounces (dry) Whole Wheat Spaghetti

1/2 cup Crushed Tomatoes

1/4 cup diced Onion

1 clove Garlic (minced)

1 teaspoon Olive Oil

2 tablespoons Fresh Basil

1 teaspoon Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine lean ground beef and egg white along with a pinch of salt and pepper. Mix until just combined to form a uniform mixture for the meatballs.

  • 3

    Form the mixture into small, bite-sized meatballs (approximately 8-10 pieces). Place them on a lightly greased baking sheet or a non-stick pan.

  • 4

    Bake the meatballs in the oven for about 15-20 minutes until fully cooked and lightly browned.

  • 5

    Meanwhile, cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.

  • 6

    For the marinara, heat olive oil in a pan over medium heat. Sauté diced onion until soft, then add minced garlic and sauté until fragrant.

  • 7

    Add crushed tomatoes to the pan along with dried oregano and a pinch of salt. Let the sauce simmer for about 5-7 minutes to meld the flavors.

  • 8

    Stir in fresh basil, adjust seasoning with salt and pepper as needed.

  • 9

    Plate the cooked spaghetti, top with the rich garden marinara, and gently nestle the baked meatballs on top.

  • 10

    Finish the dish with an extra sprinkle of fresh basil and serve warm.

Lean Beef Meatballs with Whole Wheat Spaghetti and Rich Garden Marinara

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Beef Meatballs with Whole Wheat Spaghetti and Rich Garden Marinara

YOUR SOLIN GENERATED RECIPE

Lean Beef Meatballs with Whole Wheat Spaghetti and Rich Garden Marinara

Savor the hearty goodness of tender lean beef meatballs paired with whole wheat spaghetti, all smothered in a vibrant, garden-fresh marinara. This comforting dish blends robust flavors, fresh herbs, and a light yet satisfying sauce perfect for a balanced dinner.

NUTRITION

490kcal
Protein
38.9g
Fat
16.9g
Carbs
49.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Beef

1 large Egg White

2 ounces (dry) Whole Wheat Spaghetti

1/2 cup Crushed Tomatoes

1/4 cup diced Onion

1 clove Garlic (minced)

1 teaspoon Olive Oil

2 tablespoons Fresh Basil

1 teaspoon Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine lean ground beef and egg white along with a pinch of salt and pepper. Mix until just combined to form a uniform mixture for the meatballs.

  • 3

    Form the mixture into small, bite-sized meatballs (approximately 8-10 pieces). Place them on a lightly greased baking sheet or a non-stick pan.

  • 4

    Bake the meatballs in the oven for about 15-20 minutes until fully cooked and lightly browned.

  • 5

    Meanwhile, cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.

  • 6

    For the marinara, heat olive oil in a pan over medium heat. Sauté diced onion until soft, then add minced garlic and sauté until fragrant.

  • 7

    Add crushed tomatoes to the pan along with dried oregano and a pinch of salt. Let the sauce simmer for about 5-7 minutes to meld the flavors.

  • 8

    Stir in fresh basil, adjust seasoning with salt and pepper as needed.

  • 9

    Plate the cooked spaghetti, top with the rich garden marinara, and gently nestle the baked meatballs on top.

  • 10

    Finish the dish with an extra sprinkle of fresh basil and serve warm.