Wednesday, March 25, 2009

Spaghetti and Meatballs

Lately I have been having this hard core craving for Spaghetti and Meatballs, so I just had to make it. This recipe has definitely become one of my faves! Never underestimate making your own tomato sauce, because you can control the flavor and the fat. And it doesn't really take that long either. Completely worth it! Serve it with a light, fresh salad to balance out the meal. Here are my modifications:

-Use the leanest meat you can find. I had 93/7 beef, and 90/10 pork. It's also great that the recipe calls for baking the meatballs, instead of finishing it off in the sauce. Baking it will pull out the fat into the baking dish, and you can scoop out the meat with a slotted spoon.
-Use half the amount of Parmigiano-Reggiano in the meatballs.
-Add mushrooms to the sauce.
-Use skim milk.
-Use whole wheat bread instead of the white bread.
-Use low-fat, low-sodium mozzarella
-Use whole wheat pasta, if you don't mind the flavor.

Buon Appetit!

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