With iconic flavor and a virtuous twist, our remake of spaghetti and meatballs will bring the family favorite to new heights. This veggie-packed makeover of a comforting classic slashes 450 calories and more than half a day's sodium.

By Jamie Vespa, MS, RD
August 23, 2017
Photo: Greg Dupree

A bowl of slurp-worthy spaghetti and meatballs is as ubiquitous as it is timeless, though this Sunday supper can pack nearly a day's worth of sodium (over 2,000mg) and 60% of your daily recommended limit for saturated fat (12g) in just one serving. The challenge: Re-create this family favorite to highlight the whole grains and add vegetables, while still keeping plenty of meaty, saucy goodness. Our solution: a version that boasts almost 11/2 cups of vegetables in each serving and delivers your daily quota for whole grains, while saving 450 calories, 8g sat fat, and a whopping 1,400mg sodium over most traditional recipes. This is pasta night reinvented.

View Recipe: Spaghetti and Meatballs

Shiitake mushrooms amp up beef's meaty texture and savory flavor while stretching 1 pound of meat across eight servings for robust meatballs.

Whole-wheat spaghetti is intertwined with zucchini noodles to punch up fiber, add nutrients, and save 40 calories per ounce of noodles.

Homemade tomato-basil sauce can slash up to 200mg sodium per serving—that's 9% of your daily limit—over jarred pasta sauce.

Most canned tomatoes are loaded with sodium. (Some have over 200mg per serving!) We like Rao's, which have only 10mg sodium per serving. Can't find Rao's? Pick a variety with salt as one of the last items on the ingredients list.



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