YOUR SOLIN GENERATED RECIPE
Lean Beef Meatballs with Whole Wheat Spaghetti and Fresh Marinara
Savor a vibrant plate of homemade lean beef meatballs paired with al dente whole wheat spaghetti, all generously coated in a fresh, zesty marinara sauce crafted from ripe tomatoes, garlic, and aromatic herbs. This balanced dish offers a hearty yet clean source of protein and fiber, perfect for a wholesome dinner that delights both the palate and your nutritional goals.
INGREDIENTS
4 oz Lean Ground Beef
1 cup Whole Wheat Spaghetti (cooked)
1 cup Fresh Tomatoes (chopped)
1/4 medium Yellow Onion (chopped)
1 clove Garlic (minced)
1 tsp Olive Oil
1 tbsp Fresh Basil (chopped)
1 tsp Oregano (dried)
Salt and Pepper to taste
PREPARATION
Preheat a skillet over medium heat. Add the olive oil and sauté the chopped onion and minced garlic until they become translucent and fragrant.
Stir in the chopped fresh tomatoes, dried oregano, and a pinch of salt and pepper. Allow the mixture to simmer for about 5 minutes until the tomatoes soften and meld with the aromatics. Add the chopped basil at the end for a burst of freshness.
In a mixing bowl, combine the lean ground beef with a pinch of salt and pepper. Form the beef into small meatballs, about 1 inch in diameter.
In a separate non-stick pan over medium heat, cook the meatballs until they are browned on all sides and the center reaches a safe temperature, about 8-10 minutes. Optionally, you can transfer the browned meatballs into the tomato sauce and let them simmer for an additional 5 minutes to absorb the flavors.
Meanwhile, cook the whole wheat spaghetti according to package directions until al dente. Drain and reserve a little pasta water if needed to loosen the sauce.
Combine the cooked spaghetti with the marinara sauce and gently toss to mix well. Plate the spaghetti and top with the lean beef meatballs, drizzling any extra sauce over the dish.
Serve warm and enjoy your balanced meal that pairs lean protein with complex carbohydrates and fresh, vibrant flavors.