Lean Baked Meatballs Marinara

Combine lean Ground Beef with bread crumbs and egg whites to create perfectly tasty meatballs.

  • 35
    min
  • 4
    SERVINGS
  • 460
    Cal
  • 35 g
    Protein

Ingredients:

  • 1 pound Ground Beef (96% lean)
  • 1/4 cup seasoned dry bread crumbs
  • 2 egg whites or 1 egg, beaten
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups heart healthy or regular pasta sauce
  • 4 cups hot cooked pasta
  • 4 tablespoons shredded Parmesan cheese (optional)

Cooking:

  1. Heat oven to 400°F. Combine Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into twelve 2-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  2. Heat pasta sauce according to package directions in medium saucepan. Add hot cooked meatballs to pasta sauce; stir to coat evenly. Serve over pasta. Sprinkle with cheese, if desired.

458 CALORIES

0 % *

2g SAT FAT

0 % DV **

35g PROTEIN

0 % DV

5.5 mg IRON

0 % DV

6.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using healthy pasta sauce: 458 Calories; 63 Calories from fat; 7g Total Fat (2 g Saturated Fat; 1 g Monounsaturated Fat;) 65 mg Cholesterol; 726 mg Sodium; 62 g Total Carbohydrate; 5.9 g Dietary Fiber; 35 g Protein; 5.5 mg Iron; 8.1 mg Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 6.1 mg Zinc; 59.6 mcg Selenium; 89.2 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

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