This Valentine’s Day, we here at PB&J wanted to take the chance to acknowledge American Heart Month!<3 One recipe we’ll be cooking this month is a heart-healthy, delicious, romantic classic, just ask Lady & the Tramp.
Our spaghetti and meatballs starts with whole grain pasta, an excellent source of dietary fiber. Fiber helps to improve blood cholesterol levels, which helps your circulatory system and heart stay happy and healthy! We add olive oil, which is high in heart friendly unsaturated fat. We use lots of tomatoes which are high in vitamin E which also helps to balance cholesterol. And for our meatballs, we chose very lean beef. All the protein, but low fat means strong bodies and a healthier heart!
Spaghetti and Meatballs
3 Ingredient Tomato Sauce & Spaghetti
Adapted from Marcella Hazan
Serves: 8 (2 oz pasta, ¼ cup sauce, 3 meatballs each)
1-pound whole wheat spaghetti, cooked
For the sauce:
28-ounce can whole peeled tomatoes and their juices
5 tablespoons olive oil
1 onion, peeled and cut in half
Combine the tomatoes, their juices, the oil and the onion halves in a saucepan.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 30-45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon.
Discard the onion.
½ cup panko bread crumbs
¼ cup 1% milk
2 pounds lean ground beef
½ small onion, small dice
1 tablespoon dried oregano
1/2 teaspoon salt
1 teaspoon black pepper
Non-stick cooking spray
Soak the bread crumbs in the milk while you prepare the other ingredients.
Put the beef into a large bowl. Add the onion, eggs, and oregano and season with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands.
Form the mixture into 24 meatballs using the red ice cream scoop.
Place meatballs on a parchment lined baking sheet and roast for 20 minutes, flipping halfway through.
Serve with sauce and spaghetti.