Meatballs with Tomato Sauce

Kitchen Tested
  • Yield 6 to 8 servings

There's lots of the tangy sauce, which is great over pasta and freezes well.


Tomato Sauce:
1 (14-ounce) can no-salt-added tomato puree
1 (28-ounce) can no-salt-added tomato sauce
1 (6-ounce) can no-salt-added tomatoe paste
3/4 cup water
1 (.7-ounce) package dry Italian dressing mix
1 teaspoon dried oregano
1 teaspoon dried basil
Meatballs and Pasta:
4 slices whole-wheat bread
1/2 cup water
2 pounds ground sirloin
2 tablespoons grated Parmesan cheese
2 large egg whites
1/2 teaspoon minced garlic
1 tablespoon chopped parsley or parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 (16-ounce) package spaghetti


  1. To prepare the sauce: Combine tomato puree, tomato sauce, tomato paste, water, Italian dressing mix, oregano and basil in a large pot. Heat over medium heat until it begins to boil, about 5 to 7 minutes.
  2. Preheat broiler.
  3. To prepare the meatballs: Place bread in water in a small bowl for 2 minutes. Remove bread and squeeze out excess water.
  4. In a bowl, combine sirloin, Parmesan cheese, egg whites, garlic, parsley, oregano and basil with softened bread. Mix well with a fork to combine. With moistened hands, shape into balls. Place on sheet coated with nonstick cooking spray and broil 5 to 7 minutes on each side. Add meatballs to the tomato sauce in a saucepan on the stove.
  5. Meanwhile, cook pasta according to package directions, omitting any oil and salt. Drain and serve with meatballs and sauce.



Get every new post delivered to your Inbox.

Join 280 other followers