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.