- 3/4 cup chopped onion
- 2 teaspoons canola oil
- 6 garlic cloves, divided
- 1 pound plum tomatoes, halved lengthwise
- 1 1/3 cups lower-sodium marinara sauce
- 1/2 teaspoon salt, divided
- 1/3 cup panko (Japanese breadcrumbs)
- 1/4 teaspoon crushed red pepper
- 12 ounces ground sirloin (90% lean) $
- 1 large egg
- Cooking spray$
- 6 ounces uncooked spaghetti
- 1.5 ounces fresh Parmesan cheese, grated (about 6 tablespoons)
- Preheat broiler to high.
- Combine onion, oil, 3 garlic cloves, and tomatoes in a bowl; toss to coat vegetables. Arrange tomato mixture on a foil-lined baking sheet. Broil 10 minutes or until vegetables char slightly, stirring after 5 minutes. Spoon tomato mixture into the bowl of a food processor; pulse 6 times or until mixture is coarsely chopped. Combine tomato mixture, marinara, and 3/8 teaspoon salt in a medium saucepan; bring to a simmer.
- Mince remaining 3 garlic cloves. Combine minced garlic, remaining 1/8 teaspoon salt, panko, red pepper, beef, and egg in a large bowl; mix gently just until combined. Working quickly with damp hands, gently shape beef mixture into 12 meatballs (do not pack). Arrange meatballs in a single layer on a baking sheet coated with cooking spray. Broil 6 inches from heat for 6 minutes, turning meatballs once. Remove pan from oven. Add meatballs to tomato mixture; simmer 4 minutes or until meatballs are done.
- Cook pasta according to package directions, omitting salt and fat. Serve meatballs and sauce over pasta; sprinkle with cheese.
MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.