NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Lean Ground Beef

1 cup Whole Wheat Spaghetti (cooked)

1/2 cup Canned Diced Tomatoes

1 large Egg White

1 small Onion

2 cloves Garlic

1 tsp Olive Oil

2 tbsp Fresh Basil (chopped)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

• 1

  Preheat the oven to 400°F if you prefer to bake the meatballs, or prepare a skillet for stovetop cooking.

• 2

  In a bowl, combine the lean ground beef with the egg white, finely chopped small onion, minced garlic, salt, and pepper. Mix well until all ingredients are evenly incorporated.

• 3

  Form small meatballs (about the size of a walnut) ensuring they are uniform for even cooking.

• 4

  For a baked option, place the meatballs on a lined baking sheet and bake in the preheated oven for 15-18 minutes, turning halfway through. Alternatively, heat a non-stick skillet over medium heat with olive oil and cook the meatballs until browned on all sides and fully cooked.

• 5

  Meanwhile, in a saucepan, heat the remaining olive oil over medium heat and add a little more minced garlic if desired. Pour in the canned diced tomatoes and simmer for 5-7 minutes, stirring occasionally to allow the flavors to meld. Stir in the chopped fresh basil at the end.

• 6

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

• 7

  Plate the spaghetti, top with the meatballs, and spoon over the fresh tomato sauce. Garnish with additional basil if desired and serve warm.