Low-Fat, Hearty Meatball Recipes

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By Maddie Ruud


Quick Spaghetti Meatballs

Ingredients

  • 1 ½ lb extra lean ground beef or turkey
  • 3/4 cup dry rolled oats
  • 1/4 cup frozen diced onion
  • 2 egg whites
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp tomato ketchup
  • 1 tsp salt
  • 1/4 tsp ground pepper

Instructions

Combine all ingredients in a large bowl. Shape into balls and brown in skillet over medium-high heat, spraying as needed with non-stick, zero-calorie spray. Serve over spaghetti with tomato sauce and Parmesan cheese or fresh chopped parsley.




Cocktail Meatballs

Ingredients

  • 1 lb extra lean ground beef or turkey
  • 1 egg
  • 2 tsp grated onion
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • ½ cup + 2 Tbsp dried bread crumbs
  • 1/3 cup fresh parsley, minced
  • 1/4 cup celery leaves, minced
  • 4 sweet gherkin pickles

Instructions

Cut pickles into 1/4-inch pieces, and set aside. In medium bowl, mix ground beef, egg, onion, salt, pepper, and ½ cup bread crumbs. Form 1-inch meatballs with beef mixture, each with a piece of pickle in the center. In a shallow bowl, mix parsley, celery leaves, and remaining bread crumbs. Roll meatballs in this mixture to coat evenly. Place on a rack in a broiling pan, and broil 8 to 10 minutes or until browned on all sides, turning occasionally. Serve with cocktail picks.


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Hearty Dinner Meatballs

Ingredients

  • 1 ½ lbs extra lean ground beef or turkey
  • 3/4 cup dried bread crumbs
  • 1/4 cup water
  • 1/8 tsp pepper
  • 2 egg whites
  • 1 tsp + 3/4 tsp salt
  • 1 Tbsp vegetable oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1 medium celery stalk, diced
  • 1 15-oz can tomatoes
  • 1/4 cup white vinegar
  • ½ tsp basil
  • 1 Tbsp fresh parsley, minced

Instructions

Mix together meat, bread crumbs, water, pepper, egg whites, and 1 tsp salt. Shape into six meatballs. In large skillet over medium-high heat, cook meatballs until browned on all sides, spraying with zero-calorie non-stick spray as needed. Remove to paper towels to drain. Pour out drippings. In vegetable oil, cook onion, carrot, and celery until tender. Return meatballs to skillet, and stir in tomatoes with their liquid, vinegar, basil, and salt. Stir over high heat until boiling, reduce heat to low, cover, and simmer 30 minutes. Skim off any fat, spoon meatballs and sauce into serving platter and sprinkle with parsley to serve.

Zesty Mexican Meatballs

Ingredients

  • 1 ½ lbs extra lean ground beef or turkey
  • 1 8-oz can red kidney beans
  • ½ cup crumbled low-fat tortilla chips
  • 1/4 tsp ground black pepper
  • 1 egg
  • 1 tsp salt
  • 2 tsp chili powder, divided
  • 1 4-oz can chopped green chilies
  • 1 11-oz can condensed tomato soup
  • 1 2-oz jar diced pimentos
  • 1 Tbsp vegetable oil
  • 1 cup water
  • 1 tsp sugar

Instructions

Drain and mash kidney beans, drain chilies and pimentos. In large skillet, heat vegetable oil and cook onion until tender (about 5 minutes). Drain and mix in large bowl with meat, beans, chips, pepper, egg, and salt. Stir in 1 Tbsp green chilies and 1 tsp chili powder until well combined. Shape into 1-inch meatballs. Cook meatballs in skillet over medium-high heat until browned on all sides, remove to paper towels to drain. Pour off any fat from skillet, then return meatballs, adding remaining ingredients (including remaining chilies, chili powder, and salt). Heat to boiling, then reduce heat to low, cover, and simmer 15 minutes, stirring occasionally. Serve over rice with sauce.

Comments

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MOmmagus profile image

MOmmagus  says:
2 months ago

Gotta love meatballs.

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