This recipe has Sodium as 90.2% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.3% of RDA
• Calories: 27.5% of RDA
• Carbs: 25.1% of RDA
• Fat (total lipid): 33.1% of RDA
• Fiber: 19.3% of RDA
• Fructose: 13.5% of RDA
• Protein: 21.0% of RDA
• Sodium: 90.2% of RDA
• Sugar: 35.6% of RDA
• Vitamin A (IU): 13.3% of RDA
• Vitamin B6: 31.8% of RDA
• Vitamin C: 18.6% of RDA
• Iron: 9.5% of RDA
• Magnesium: 21.7% of RDA
• Manganese: 19.0% of RDA
• Niacin: 32.9% of RDA
• Potassium: 22.1% of RDA
• Zinc: 19.0% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
MAKING MEATBALLS
1.
Squeeze the Italian sausage out of the casing and into a large bowl. Add the breadcrumbs, egg, and 1/2 diced onion.
2.
Using your hands, mix the ingredients until combined. Form the mixture into about 24 ping pong ball sized balls.
3.
Heat a large skillet over medium flame.
4.
Add the olive oil and tilt the skillet to coat. Add the meatballs and cook until browned on the outside (a couple minutes on each side).
5.
Work in two batches if needed to give the meatballs room to movel around.
6.
Once the meatballs are browned, remove them from the skillet to a clean plate.
MAKING THE MARINARA
7.
Add the second half of the diced onion to the skillet, along with two cloves of minced garlic.
8.
Sauté in the leftover oil and fat from the meatballs until soft and transparent.
9.
Once soft, add the crushed tomatoes, oregano, basil, salt, pepper, brown sugar, and tomato paste. Stir until the tomato paste mixes into the crushed tomatoes.
10.
Add the meatballs back to the skillet and gently stir to coat them in sauce.
11.
Place a lid on the skillet and let the meatballs simmer in the sauce for 15 minutes.
12.
Cook the pasta while the meatballs simmer.
13.
Drain the pasta and serve each bowl with pasta, four meatballs, and a scoop of sauce.
NOTES, TIPS, TRICKS, HINTS, ETC:
To use store bought marinara, keep the browned meatballs in the skillet and pour a large jar of sauce over top. Allow the sauce to come to a simmer, then let the meatballs simmer in the sauce (with a lid) for 15 minutes.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: gluten-free elbow spaghetti (dry) for spaghetti (dry) and gluten-free breadcrumb for breadcrumb.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free elbow spaghetti (dry) for spaghetti (dry) and gluten-free breadcrumb for breadcrumb.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 551
Protein 23.6 g
Carbohydrates 69.1 g
Iron 1.80 mg
Fiber 5.40 g
Calcium 53.1 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
