YOUR SOLIN GENERATED RECIPE
Juicy Lean Meatballs with Whole Wheat Spaghetti and Fresh Vegetable Tomato Sauce
Savor tender lean meatballs paired with whole wheat spaghetti, all drenched in a fresh, vibrant tomato sauce bursting with garden-fresh flavors. This dish delivers a satisfying blend of hearty protein, wholesome grains, and zesty vegetables, making it a perfect choice for a balanced meal any time of day.
INGREDIENTS
3 oz Lean Ground Beef (95% lean)
1 large Egg White
2 oz-equivalent Whole Wheat Spaghetti (dry)
1/2 cup Fresh Crushed Tomatoes
1/4 cup Diced Yellow Onion
1 clove Minced Garlic
2 tbsp Fresh Basil
Salt & Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat. In a bowl, combine the lean ground beef with the egg white, a pinch of salt, and pepper.
Form the mixture into small meatballs, about the size of a walnut. Gently press the meatballs to ensure they hold shape.
Cook the meatballs in the skillet over medium heat. Turn them occasionally until they are evenly browned and cooked through, about 8-10 minutes.
While the meatballs are cooking, bring a pot of water to a boil. Add the whole wheat spaghetti and cook according to the package instructions until al dente.
In another pan, sauté the diced onion and minced garlic over low heat until they become soft and fragrant, about 3-4 minutes. Add the crushed tomatoes and let it simmer for 5 minutes. Stir in the fresh basil and season with salt and pepper.
Drain the spaghetti and plate it. Top with the fresh vegetable tomato sauce and arrange the juicy meatballs on top. Garnish with a few extra basil leaves if desired and serve warm.