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Easy Macro Friendly Meatball Parmesan photo

Macro Friendly Meatball Parmesan

This Macro Friendly Meatball Parmesan is a guilt-free delight! Juicy meatballs in rich marinara sauce, topped with melty cheese for a satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound low-fat ground beef (93/7)
  • 1/4 cup fat-free milk
  • 1/4 cup grated parmesan cheese
  • 1/4 cup Italian breadcrumbs
  • 2 tablespoons fresh basil (chopped)
  • Salt and pepper to taste
  • 1 unit egg white
  • 2 cups marinara sauce (Rao's)

Equipment

  • Mixing bowl
  • Baking sheet
  • Meat thermometer
  • Oven

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the ground beef, fat-free milk, grated parmesan cheese, Italian breadcrumbs, chopped fresh basil, salt, pepper, and the egg white. Mix until just combined.
  3. Portion the mixture into equal-sized meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
  4. Bake the meatballs for about 20-25 minutes, until cooked through and reaching an internal temperature of 160°F (71°C).
  5. While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat until warmed through.
  6. Once the meatballs are cooked, place them in the warm marinara sauce for a minute.
  7. Serve the meatballs topped with additional parmesan cheese and fresh basil. Enjoy!

Notes

  • Store leftovers in an airtight container for up to 4 days.
  • Freeze meatballs individually on a baking sheet, then transfer to a freezer bag for up to 3 months.
  • Reheat in the oven or microwave; pair with fresh marinara for best flavor.