Neapolitan Lean Beef Meatballs

Baked extra-lean beef meatballs spiked with roasted poblano and Italian herbs, simmered in crushed tomato sauce over spaghetti.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.64/serving

Dietary

• Dairy-Free
• Nut-Free
• High-Protein
• Low-Fat

Tags

• bake
• comfort food
• healthy
• classic

Ingredients

• 1.5 pound ground beef (93% lean)
• 1 poblano pepper (finely minced)
• 1 egg (lightly beaten)
• 0.25 cup breadcrumbs (whole wheat)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 0.75 teaspoon salt
• 1 can crushed tomatoes (28 oz can)
• 6 ounce spaghetti (whole wheat)
• 4 cup baby spinach

Instructions

1. Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
2. In a mixing bowl, combine lean ground beef, minced poblano pepper, egg, breadcrumbs, dried oregano, garlic powder, and salt until just combined. Shape into 16 equal meatballs.
3. Place meatballs on the baking sheet and bake for 12 to 14 minutes until cooked through and internal temperature registers 160 degrees F.
4. Meanwhile, cook whole wheat spaghetti in boiling water according to package directions, about 9 minutes, adding baby spinach in the last 30 seconds to wilt before draining.
5. Warm crushed tomatoes in a wide saucepan over medium heat for 5 minutes. Gently fold in the baked meatballs.
6. Plate the drained pasta and spinach, ladle the tomato sauce and meatballs over top, and serve immediately.

Notes

Meatballs freeze exceptionally well after baking for quick future lunches.

Nutrition (per serving)

• Calories: 539
• Protein: 46.7 g
• Carbohydrates: 54.3 g
• Fat: 13.9 g
• Fiber: 7.6 g
• Sodium: 1123 mg
• Saturated Fat: 5.1 g
• Sugar: 10.9 g
• Cholesterol: 149 mg