This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it (or just leave out the cheese).
This is NOT a low sodium recipe.
This recipe is safe for those who are sensitive to gluten. Use gluten-free breadcrumbs in the meatballs and gluten-free pasta.
"On top of old Smokey,
all covered with cheese.
I lost my poor meatball..."
You can use bottled tomato sauce for this. I look for tomato sauce with 2 grams of fat per serving or less. Look carefully at the Nutrition Facts on the label because some jars list the serving size as 1/4 cup.
Servings: 1 | Serving size: 4 meatballs with 2 ounces pasta and 1/2 ounce cheese
Cooking Time: 30 Minutes
This recipe can easily be multiplied and divided by two.
Place the water in a medium to large stockpot over high heat (depending on the amount of pasta to be cooked). When the water is boiling add the spaghetti noodles.
While the pasta is cooking place the meatballs and tomato sauce in a medium (or larger) sauce pan and heat gently over medium heat. When the sauce is hot reduce the heat to low.
When the pasta is done remove the noodles using tongs allowing them to drain. Place the noodles in the sauce with the meatballs and toss well.
Serve hot in a bowl topped with the grated cheese.
Serving size: 4 meatballs, 2 ounces pasta, 1/2 cup tomato sauce, 1/2 ounce grated Parmigiano-Reggiano
|Calories 464||Calories from Fat 87|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 5g||23%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 60g||20%|
|Dietary Fiber 4g||17%|
|Vitamin A 10%||Vitamin C 27%|
|Calcium 22%||Iron 32%|
|Vitamin K 10 mcg||Potassium 852 mg|
|Magnesium 81 mg|