Reduced-Fat Meatballs and Marinara
What’s the secret to hearty, tasty meatballs that don’t weigh you down?
Why This Recipe Works
To slash the fat in one of our favorite weeknight suppers, we started with our favorite meatball recipe and made a few adjustments. We opt for 90 percent lean ground beef and replace the egg in the original recipe with just a white. A panade keeps the meatballs moist, but instead of milk, we moisten the bread with low-fat (and flavorful) chicken broth. Our biggest coup was to replace half the beef with meaty mushrooms that we’d microwaved to drive off excess moisture, ground in the food processor, and sautéed with chopped onions. After baking in a hot oven to brown, the meatballs finish cooking in our simple homemade marinara.
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