Lean Baked Meatballs Marinara

Combine lean Ground Beef with bread crumbs and egg whites to create perfectly tasty meatballs.

  • 40
  • 4
  • 500
  • 38 g


  • 1 pound Ground Beef (96% lean)
  • 1/4 cup seasoned dry bread crumbs
  • 2 egg whites or 1 egg, beaten
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups heart healthy or regular pasta sauce
  • 4 cups hot cooked pasta
  • 4 tablespoons shredded Parmesan cheese (optional)


  1. Preheat oven to 400°F. Combine Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 12 2-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 24 to 27 minutes.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  2. Heat pasta sauce according to package directions in medium saucepan. Add hot cooked meatballs to pasta sauce; stir to coat evenly. Serve over pasta. Sprinkle with cheese, if desired.


0 % *

4.1g SAT FAT

0 % DV **


0 % DV

5.5 mg IRON

0 % DV

7.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using healthy pasta sauce: 499 Calories; 113.4 Calories from fat; 12.6g Total Fat (4.1 g Saturated Fat; 0.2 g Trans Fat; 0.9 g Polyunsaturated Fat; 3.5 g Monounsaturated Fat;) 84 mg Cholesterol; 816 mg Sodium; 57 g Total Carbohydrate; 2.3 g Dietary Fiber; 10.2 g Total Sugars; 38 g Protein; 0 g Added Sugars; 75.1 mg Calcium; 5.5 mg Iron; 871 mg Potassium; 0 mcg Vitamin D; 0.5 mg Riboflavin; 8.8 mg NE Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 308 mg Phosphorus; 7.2 mg Zinc; 58.8 mcg Selenium; 103.2 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.

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