Reduced-Fat Meatballs and Marinara

Name: Reduced-Fat Meatballs and Marinara
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 12 ounces, cremini or white mushrooms, trimmed; 1 slice, hearty white sandwich bread, torn into pieces; 2 1/2 tablespoons, chicken broth; 1 teaspoon, olive oil; 1/2 , onion, chopped fine; 2 , garlic cloves, minced; 1/4 teaspoon, dried oregano; 12 ounces 90 percent lean, ground beef; 1/4 cup, chopped fresh parsley; 1 , large egg white; 1 1/2 teaspoons, soy sauce; 3/4 teaspoon, salt; 1/4 teaspoon, pepper; 1 teaspoon, olive oil; 1 , onion, chopped fine; 1 teaspoon, salt; 1/3 cup, tomato paste; 4 , garlic cloves, minced; 1/2 teaspoon, dried oregano; 1/8 teaspoon, red pepper flakes; 2 , (28-ounce) cans crushed tomatoes; 3/4 cup, chicken broth; 1/4 cup grated, Parmesan cheese; 1/4 cup, chopped fresh basil

3 comments

By Cristin Walsh

Appears in Cook's Country December/January 2014

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Pasta

What’s the secret to hearty, tasty meatballs that don’t weigh you down?

SERVES4

TIME1½ hours

WHY THIS RECIPE WORKS

To slash the fat in one of our favorite weeknight suppers, we started with our favorite meatball recipe and made a few adjustments. We opt for 90 percent lean ground beef and replace the egg in the original recipe with just a white. A panad...

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