Spaghetti and Meatballs

January 3, 2007 · 0 comments

in beef,italian,pasta

Extra lean ground beef and/or sirloin (I buy 90-95% lean) is one of my favorite things. I’m not gonna lie–it doesn’t always get as tender as higher fat beef so it’s not always as melt-in-your-mouth good as fatty burgers, etc. But, I still like it and it satisfies my red meat cravings without being high in fat. Sirloin is tastier than regular ground beef, in my opinion, and it’s great for meatballs so you don’t get a bunch of fat in the sauce. The added benefit is it’s not ground turkey, which, I’m sorry to say, I don’t like at all (not to mention some ground turkey is not as healthy as people assume).

Personally, I think my meatballs are pretty darn tender and tasty for using such lean ground beef. So, tonight I made good old fashioned spaghetti and meatballs! You will notice that I use whole wheat pasta about 95% of the time (I can’t and won’t do it for orzo; not sure why but it tastes funky to me). And you should, too! I bake my meatballs to make them lighter, but feel free to pan fry.

 

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