Pasta is usually the go to choice for Italian meatballs and you could use simple spaghetti noodles. WHAT CAN I MAKE OR SERVE WITH LOW SODIUM ITALIAN MEATBALLS? Meatballs will easily keep in freezer for up to 2 months. I use a large heavy duty Ziploc and just throw them in the freezer and they will be ready to use anytime. Just cook the meatballs and then let them cool completely. This recipe made 36 meatballs so you can easily have many meals ready to go if you double up the ingredients. It requires two baking sessions, but is well worth the time. I often make double this recipe so I can freeze and have meatballs ready for any meal just like frozen meatballs from the store.
I also place meatballs on a wire cooling rack that lets the fat drip from the meatballs and they won’t retain any extra fat. I also place the meatballs on a baking rack that allows any extra fat to drip off and the heat to get up underneath.Īdditionally, I cover the baking sheet with foil that makes for a super easy clean up. Fat always seems to add a little more flavor, so it’s up to you. I added extra no salt “sausage” type spices to make up for any missing sausage taste.īecause these meatballs are baked and not pan fried, you could use a higher fat content ground beef if you’re not overly concerned about fat content. I got rid of the sausage for lower fat content and because premixed sausage is so high in sodium. Normally many recipes call for a mix of beef and Italian sausage. MY CHOICE OF MEAT FOR MEATBALLSįor my low sodium – lower fat Italian meatballs I used lean ground beef. The huge fat savings is what seems to lower the overall calories significantly due to having lower calories from fat. For one, it has almost nearly half the calories and two, it has about ¼ of the fat as compared to either store or regular homemade recipes. This recipe has two other great things going for it as compared to store bought frozen meatballs and other homemade recipes. The mass produced, bland tasting, frozen meatballs range from 490 – 580mg of sodium for 3 meatballs depending on the brand. Most recipes range from 570 – 815mg of sodium for 3 meatballs.
I find that enough to be filling and am still way under my sodium budget. In a pasta dish you should be easily able to have around 5 meatballs on top. Depends somewhat on the size, but for a 1 ½” meatball you should be just under 25mg of sodium each. Low Sodium Italian Meatballs not only taste fantastic, they only have about 75mg of sodium for 3-4 meatballs. Typical sodium amount per serving 500+ mg Sodium per serving for this recipe 74 mg Calories per serving 174 Typical serving is 3 meatballs But besides serving over spaghetti, probably the meatball sandwich has to be one of the most famous sandwich dishes. Try them simmered in my Low Sodium Barbecue Sauce for a quick appetizer if friends pop over. You can choose from simple spaghetti, meatball lasagna or even over rice with gravy. The ways to serve them will make you ponder a wide variety of choices.
The recipe itself is easy to make and if you fix a double batch you can freeze them for a fast meal anytime. Simply mouth watering Low Sodium Italian Meatballs are an easy way to fix up a quick tasty low sodium dinner.
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