Healthier Italian Spaghetti Sauce with Meatballs

Recipe View 20 mins Prepare the Meatballs: In a large bowl, gently combine the lean ground beef, whole wheat bread crumbs, fresh parsley, beaten egg, Parmesan cheese, minced garlic, and black pepper. Mix until just combined to avoid tough meatballs. Form the mixture into 12 evenly sized balls. Cover and refrigerate for at least 30 minutes to help them hold their shape during cooking. (Prep time: 20 minutes)

Recipe View 10 mins Begin the Sauce: Heat olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it. (Cook time: 10 minutes)

Recipe View 1 hrs Simmer the Sauce: Add the canned whole peeled tomatoes (crushing them slightly with your hands as you add them), salt, sugar, and bay leaf. Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer gently for 1 hour, stirring occasionally to prevent sticking. (Cook time: 1 hour)

Recipe View 30 mins Finish with Meatballs: Stir in tomato paste, black pepper, and torn basil leaves. Gently add the meatballs to the sauce, ensuring they are submerged. Simmer on low heat until the meatballs are cooked through and tender, about 30 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C). (Cook time: 30 minutes)

Recipe View Serve: Discard the bay leaf before serving. Ladle the sauce and meatballs over your favorite whole grain pasta. Garnish with additional fresh basil leaves and a sprinkle of Parmesan cheese, if desired.