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Healthy Spaghetti and Meatballs


For the meatballs:
1 and ½ pounds 95% lean ground beef
¾ cup pumpkin puree
1 egg
¼ cup corn meal
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon sea salt
1 pinch of red pepper flakes
½ teaspoon freshly ground black pepper
¼ onion, graded
1 tablespoon olive oil for brushing the meatballs
For the sauce:
1 tablespoon olive oil
3 cloves of garlic, grated
¼ cup white wine
2 cups tomato sauce, no sugar and salt added
1 cup pumpkin puree
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
For serving:
¾ pound whole wheat spaghetti, cooked according to package directions


Preheat the oven to 425 degree F. Line a baking sheet with parchment paper and set it aside.

To make the meatballs in a large bowl place the ground beef, pumpkin puree, egg, corn meal, rosemary thyme, salt, red pepper flakes, black pepper, and onion. Combine very lightly with a fork. Using an ice cream scooper lightly form the mixture into 2 inch meatballs. Bake in the preheated oven for 30-35 minutes.

To make the sauce in a large pan over a medium heat add the olive oil and grate the garlic. Cook for a couple of minutes. Add the white wine and let it cook for a few minutes. Add the tomato sauce, pumpkin pure, dried oregano, dried thyme, dried basil, salt and pepper. Stir everything together. Transfer the cooked meatballs into the sauce and let it cook for 10 minutes. Add the spaghetti, combine gently and enjoy!

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