Veggified Spaghetti & Meatballs --
Lean Cut
  • Total Recipe Time: 40 minutes
  • Makes 4 servings.


  1. 1 pound ground beef, 93% lean or leaner
  2. 1/4 cup seasoned dry bread crumbs
  3. 1 egg or 2 egg whites, beaten
  4. 2 tablespoons water
  5. 1/4 teaspoon salt
  6. 1/8 teaspoon pepper
  7. 2 cups frozen vegetable blend
  8. 1/4 cup water
  9. 1 can (14.5 ounces) no-salt added diced tomatoes
  10. 1/2 cup half-and-half
  11. 1/4 cup tomato paste
  12. 1 tablespoon dried Italian seasoning
  13. 1/2 teaspoon salt
  14. 8 ounces cooked spaghetti
  15. Grated Parmesan cheese


  1. Preheat oven to 400°F. Combine Ground Beef, bread crumbs, eggs, 2 tablespoons water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into twenty four 1-inch meatballs.
  2. Place on parchment-lined rimmed baking sheet. Bake at 400°F for 18 to 20 minutes.
  3. Meanwhile, prepare marinara sauce. Place frozen vegetables in medium microwave-safe bowl. Add 1/4 cup water; cover with plastic wrap. Heat in microwave for 6 to 8 minutes or until vegetables are just tender. Cool slightly.
  4. Place vegetables and their cooking liquid into blender or food processor; add diced tomatoes, half and half, tomato paste, Italian seasoning and salt. Pulse on and off, processing until vegetable mixture is smooth. Heat sauce in large sauce pan for 8 to 10 minutes, stirring occasionally.
  5. Serve sauce over spaghetti and cooked meatballs.  Garnish with cheese.
  • Test Kitchen Tips
  • Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
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