10 Delicious Italian Meatball Meal Ideas Under 250 Calories

If you’re looking to enjoy some classic Italian flavors without the calorie overload, you’re in the right spot! Here are 10 tasty meatball meal ideas that keep each serving under 250 calories. Perfect for satisfying those cravings while keeping things light and delicious!

Classic Spaghetti and Italian Meatballs for a Comforting Dinner

Classic Spaghetti and Italian Meatballs for a Comforting Dinner

A plate of spaghetti topped with Italian meatballs in marinara sauce, garnished with basil and Parmesan cheese.

There’s something special about a plate of classic spaghetti and Italian meatballs that warms the heart. This dish brings together perfectly cooked spaghetti topped with juicy meatballs, all enveloped in a rich marinara sauce. The vibrant red of the sauce contrasts beautifully with the golden strands of pasta, making it a feast for the eyes as well as the stomach.

Ingredients

• For the Meatballs:
  • 1 lb ground beef (85% lean)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
• For the Sauce and Spaghetti:
  • 2 cups marinara sauce
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes (optional, for a bit of spice)
  • 12 oz spaghetti
  • Fresh basil leaves, for garnish
  • Grated Parmesan cheese, for serving

Instructions

1. Prepare the Meatballs
   In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix well until all ingredients are evenly distributed. Roll the mixture into small balls, roughly the size of a golf ball, and set aside.
2. Cook the Meatballs
   Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs, ensuring they are not overcrowded in the pan. Cook the meatballs for about 8-10 minutes, turning occasionally, until they are browned on all sides. Once fully cooked, transfer them to a plate and set aside.
3. Make the Marinara Sauce
   In the same skillet, add the marinara sauce and red pepper flakes (if using). Let the sauce simmer for about 5 minutes until warmed through. Add the meatballs back into the skillet, spooning the sauce over them to coat well. Let the meatballs simmer in the sauce for an additional 10 minutes so they can absorb the flavors.
4. Cook the Spaghetti
   While the meatballs are simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.
5. Combine and Serve
   Add the cooked spaghetti to the skillet with the marinara sauce and meatballs, gently tossing to coat the pasta. If the sauce is too thick, add a little of the reserved pasta water to reach the desired consistency.
6. Garnish and Enjoy
   Transfer the spaghetti and meatballs to serving plates. Garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Serve immediately while hot, with a side salad or garlic bread.

Nutritional Information

Each serving of Classic Spaghetti and Italian Meatballs is under 250 calories, making it a lighter version of a comforting favorite. By using lean ground beef and a minimal amount of oil, this dish balances flavor with nutrition. The marinara sauce and fresh herbs provide rich, wholesome flavors without excess calories.

Tips for Variation

• Use Ground Turkey or Chicken: To make the meatballs even lighter, substitute ground beef with ground turkey or chicken. This will reduce the overall calorie count while keeping the meatballs juicy and tender.
• Add Veggies: Sneak in some grated carrots or zucchini into the meatball mixture for added nutrients and moisture.
• Spice it Up: If you enjoy a bit of heat, increase the amount of red pepper flakes in the marinara sauce for a spicy kick.

This Italian meatballs recipe is easy to follow, ensuring that anyone can whip up this comforting and delicious dinner at home. Whether you’re an experienced cook or just starting out, you can create melt-in-your-mouth Italian meatballs that will impress your family and friends. Serve with a side salad, and you have the ultimate beef dinner.

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Italian Meatball Pizza: A Fun Twist on a Classic

Italian Meatball Pizza: A Fun Twist on a Classic

A delicious Italian Meatball Pizza topped with meatballs, mozzarella, and herbs on a wooden cutting board.

Italian Meatball Pizza combines two beloved dishes into one delicious meal. Picture a warm, crispy pizza crust topped with rich tomato sauce, creamy mozzarella, and of course, juicy meatballs. These aren’t just any meatballs; think Melt In Your Mouth Italian Meatballs made with ground beef, seasoned perfectly to bring out that classic Italian flavor.

Ingredients

• 1 pre-made or homemade pizza dough
• 1 cup tomato pizza sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 12 small cooked meatballs (use Easy Italian Meatballs or Homemade Meatballs Recipe)
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• Fresh basil or parsley for garnish (optional)

Instructions

1. Preheat the Oven
   Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven while preheating for an extra crispy crust.
2. Prepare the Dough
   Roll out the pizza dough on a lightly floured surface until it reaches your desired thickness. For a traditional pizza, aim for about 12 inches in diameter. Transfer the dough to a parchment-lined baking sheet or a floured pizza peel if using a pizza stone.
3. Add the Sauce and Cheese
   Spread the tomato pizza sauce evenly over the dough, leaving about an inch of crust around the edges. Sprinkle the shredded mozzarella cheese over the sauce, ensuring an even layer.
4. Add the Meatballs
   Arrange the small cooked meatballs evenly across the pizza. You can use store-bought or homemade meatballs. If making your own, try Easy Italian Meatballs or prepare a batch using 1lb of ground beef, seasoned with Italian herbs, breadcrumbs, and grated Parmesan.
5. Season and Bake
   Drizzle the pizza with olive oil and sprinkle with Italian seasoning for extra flavor. If using a pizza stone, transfer the pizza to the stone. Bake in the oven for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
6. Add the Finishing Touches
   Once the pizza is out of the oven, sprinkle it with grated Parmesan cheese. Add fresh basil or parsley for a burst of color and flavor, if desired. Let it cool for a couple of minutes before slicing.

Nutritional Information

Each slice of Italian Meatball Pizza is under 250 calories, making it a great way to indulge in Italian flavors without going overboard. The combination of protein-rich meatballs, creamy cheese, and a thin crust keeps it balanced and satisfying.

Tips for Variation

• Change Up the Meatballs: Use turkey or chicken meatballs for a lighter version, or try spicy meatballs for an extra kick.
• Cheese Lovers: Add some ricotta dollops alongside the mozzarella for an extra creamy texture.
• Add More Veggies: Feel free to add sliced bell peppers, red onions, or mushrooms for added flavor and nutrients.

This Italian Meatball Pizza isn’t just a meal; it’s a fun way to enjoy meatballs. Pair it with a simple salad or some garlic bread, and you’ve got yourself a complete Italian dinner. So, gather your ingredients and get ready to create a pizza that’ll have everyone asking for seconds!

Creamy Polenta Bowls Topped with Savory Italian Meatballs

Creamy Polenta Bowls Topped with Savory Italian Meatballs

Creamy polenta topped with Italian meatballs in tomato sauce, garnished with parsley and Parmesan cheese.

This dish brings together creamy polenta and classic Italian meatballs for a comforting and delicious meal. The polenta serves as a warm and creamy base, perfect for soaking up the rich flavors of the meatballs and tomato sauce.

Ingredients

For the Polenta:

• 1 cup cornmeal (polenta)
• 4 cups water or low-sodium chicken broth
• 1 tablespoon unsalted butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups marinara sauce
• 1 tablespoon olive oil

For Garnish:

• Fresh chopped parsley
• Grated Parmesan cheese

Instructions

1. Make the Meatballs
   In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until just combined—avoid overmixing to keep the meatballs tender. Roll the mixture into small balls, about 1-1.5 inches in diameter.
2. Cook the Meatballs
   Heat the olive oil in a skillet over medium heat. Once hot, add the meatballs in a single layer, making sure they do not touch. Cook the meatballs for about 6-8 minutes, turning occasionally until browned on all sides. Pour in the marinara sauce, reduce heat to low, cover, and let simmer for 10-15 minutes until the meatballs are fully cooked and infused with the sauce.
3. Prepare the Polenta
   While the meatballs are simmering, bring 4 cups of water (or broth) to a boil in a medium saucepan. Gradually whisk in the cornmeal, ensuring there are no lumps. Lower the heat to a simmer and cook, stirring frequently, until the polenta becomes thick and creamy—about 15-20 minutes. Stir in the butter and grated Parmesan cheese, and season with salt and pepper to taste.
4. Assemble the Bowls
   Spoon the creamy polenta into bowls, creating a base layer. Top each bowl with a few meatballs and a generous helping of marinara sauce. Garnish with chopped parsley and additional grated Parmesan cheese.

Nutritional Information

Each serving of Creamy Polenta Bowls Topped with Savory Italian Meatballs is under 250 calories, making it a satisfying yet lighter meal option. The polenta provides comforting creaminess, while the lean meatballs and marinara sauce add flavor without overloading on calories.

Tips for Variation

• Make it Spicy: Add red pepper flakes to the marinara sauce for a bit of heat.
• Vegetarian Option: Replace the meatballs with grilled vegetables or a mix of mushrooms and beans.
• Extra Flavor: You can also add a splash of red wine to the marinara sauce while simmering for a deeper, richer flavor.

Whether you’re enjoying a cozy dinner at home or serving guests, this dish is sure to impress. The combination of melt-in-your-mouth meatballs and smooth polenta is a classic Italian-American style comfort food. It’s a meal that feels like a warm hug!

Cheesy Italian Meatball Subs with Homemade Marinara Sauce

Cheesy Italian Meatball Subs with Homemade Marinara Sauce

Cheesy Italian Meatball Subs topped with fresh herbs and marinara sauce on a wooden board.

These Cheesy Italian Meatball Subs are a delightful twist on a classic favorite. Picture perfectly moist meatballs, made with ground beef, nestled in soft, fluffy bread. The meatballs are rich in flavor and topped with a homemade marinara sauce that adds a comforting touch.

The melted cheese on top creates a gooey layer that makes every bite irresistible. Fresh herbs sprinkle the dish, adding a pop of color and a touch of freshness. This dish is not just about taste; it’s about the experience of enjoying a hearty meal that warms the soul.

Ingredients

For the Meatballs:

• 1 lb ground beef (lean)
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs (oregano, basil, thyme)
• Salt and pepper to taste

For the Marinara Sauce:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves (optional, for garnish)

For the Subs:

• 4 whole wheat or regular sub rolls
• 1 cup shredded mozzarella cheese
• Fresh parsley or basil for garnish

Instructions

1. Prepare the Meatballs
   Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the ground beef, Parmesan cheese, breadcrumbs, egg, minced garlic, Italian herbs, salt, and pepper. Mix everything together until just combined, being careful not to overwork the meat. Form the mixture into small meatballs, about 1.5 inches in diameter.
2. Bake the Meatballs
   Place the meatballs on a parchment-lined baking sheet. Bake in the preheated oven for about 15-20 minutes, or until they are cooked through and slightly browned on the outside.
3. Prepare the Marinara Sauce
   While the meatballs are baking, heat the olive oil in a saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the crushed tomatoes, dried oregano, salt, and pepper. Bring to a simmer and let the sauce cook for 10-15 minutes to allow the flavors to meld together. Taste and adjust seasoning if needed.
4. Assemble the Subs
   Preheat the broiler on your oven. Slice the sub rolls open lengthwise, being careful not to cut all the way through. Place 3-4 meatballs inside each roll and generously spoon marinara sauce over the meatballs. Top each sub with shredded mozzarella cheese.
5. Broil Until Cheesy and Golden
   Place the assembled subs on a baking sheet and broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly, and slightly golden. Keep an eye on them to avoid burning.
6. Garnish and Serve
   Once the subs are ready, garnish with freshly chopped parsley or basil for a pop of color. Serve warm and enjoy the delightful combination of flavors and textures.

Nutritional Information

Each Cheesy Italian Meatball Sub is under 250 calories per serving, provided you opt for lean ground beef and whole wheat rolls, and moderate the cheese. The dish is rich in protein and includes healthy carbohydrates, making it a balanced and comforting meal option.

Tips for Variation

• Swap the Beef: You can use ground turkey or chicken for a leaner option.
• Add Veggies: Add sautéed bell peppers or mushrooms to the subs for an extra layer of flavor and nutrients.
• Make it Spicy: Add a pinch of red pepper flakes to the marinara sauce for a spicy kick.

These subs are sure to become a favorite with their tender meatballs, rich marinara, and gooey cheese—truly one of the best meatball recipes around!

Baked Italian Meatball Casserole with Mozzarella and Basil

Baked Italian Meatball Casserole with Mozzarella and Basil

A casserole dish filled with baked meatballs in marinara sauce, topped with melted mozzarella cheese and fresh basil.

This Baked Italian Meatball Casserole is a comforting dish that brings the flavors of classic Italian-American cuisine right to your table. Imagine perfectly moist meatballs, made with ground beef, swimming in a rich marinara sauce and topped with gooey mozzarella cheese. Each bite is a delightful experience that’s both juicy and tender.

Ingredients

• 1 lb ground beef (lean)
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil leaves for garnish

Instructions

1. Prepare the Meatballs
   Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the ground beef, breadcrumbs, grated parmesan cheese, minced garlic, egg, dried oregano, dried basil, salt, and pepper. Mix all the ingredients until just combined—avoid overmixing to keep the meatballs tender.
2. Shape and Bake the Meatballs
   Roll the mixture into evenly sized meatballs, about 1 1/2 inches in diameter. Arrange them in a greased baking dish in a single layer. Bake the meatballs in the preheated oven for 15-20 minutes, or until they are browned and cooked through.
3. Add the Marinara Sauce
   Remove the meatballs from the oven and reduce the heat to 350°F (175°C). Pour the marinara sauce over the baked meatballs, making sure each one is well coated. The marinara sauce will soak into the meatballs, making them extra juicy.
4. Top with Mozzarella and Bake Again
   Sprinkle the shredded mozzarella cheese evenly over the top of the meatballs and marinara sauce. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
5. Garnish and Serve
   Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil leaves for a burst of color and flavor. Serve this Baked Italian Meatball Casserole on its own or with a side of spaghetti for a full Italian feast.

Nutritional Information

Each serving of Baked Italian Meatball Casserole is under 250 calories, making it a satisfying yet lighter option for dinner. Lean ground beef and moderate cheese portions help keep the calorie count down, while the marinara sauce adds plenty of flavor without unnecessary fats.

Tips for Variation

• Swap the Meat: You can use ground turkey or chicken instead of beef for a leaner version of the meatballs.
• Add Veggies: Add diced bell peppers or sliced mushrooms to the marinara sauce for extra nutrition and flavor.
• Make it Spicy: Sprinkle some crushed red pepper flakes into the meatball mixture for a spicy kick.

This dish is perfect for an Italian dinner, whether it’s a casual weeknight meal or a gathering with friends. Serve it alongside some spaghetti for a complete and comforting meal that everyone will love.

Low-Carb Zucchini Noodles with Italian Meatballs

Low-Carb Zucchini Noodles with Italian Meatballs

A bowl of zucchini noodles topped with Italian meatballs in a rich tomato sauce, garnished with fresh herbs and Parmesan cheese.

This dish features zucchini noodles topped with juicy and tender meatballs, making for a comforting and delicious meal. The meatballs are made with ground beef, creating that classic Italian-American flavor we all love.

Ingredients

• For the Meatballs:
  • 1 lb ground beef (or ground turkey for a lighter option)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup almond flour
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
• For the Tomato Sauce:
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
• For the Zucchini Noodles:
  • 3 medium zucchinis, spiralized
  • 1 tablespoon olive oil
  • Salt and pepper to taste
• Garnishes:
  • Fresh basil or parsley
  • Grated Parmesan cheese

Instructions

1. Make the Meatballs
   In a large mixing bowl, combine the ground beef, grated Parmesan cheese, almond flour, egg, garlic powder, onion powder, dried oregano, dried basil, salt, and pepper. Mix until all the ingredients are well incorporated.Using your hands, shape the mixture into meatballs, about 1 to 1.5 inches in diameter. This recipe should make around 12-15 meatballs.
2. Cook the Meatballs
   In a skillet over medium heat, add a tablespoon of olive oil. Once the oil is hot, add the meatballs to the skillet. Cook them for about 4-5 minutes on each side, or until they are browned and cooked through. Remove the meatballs from the skillet and set them aside.
3. Prepare the Tomato Sauce
   In the same skillet, add a bit more olive oil if needed and sauté the minced garlic for about 1 minute, until fragrant. Add the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Stir to combine and let the sauce simmer on low heat for 10 minutes.Once the sauce has thickened slightly, add the cooked meatballs back into the skillet. Spoon the sauce over the meatballs to coat them evenly. Let them simmer together for another 5 minutes so that the flavors can meld.
4. Prepare the Zucchini Noodles
   While the meatballs are simmering, heat a separate skillet over medium heat and add the tablespoon of olive oil. Add the spiralized zucchini noodles to the skillet, and sauté for about 3-4 minutes until they are tender but still have a slight bite. Season with salt and pepper to taste.
5. Assemble the Dish
   Place a portion of the zucchini noodles in a bowl or on a plate. Spoon the meatballs and tomato sauce over the noodles. Garnish with fresh basil or parsley and a generous sprinkle of grated Parmesan cheese.

Nutritional Information

Each serving of Low-Carb Zucchini Noodles with Italian Meatballs contains under 250 calories, making it an excellent option for those watching their calorie intake while still enjoying a hearty meal. Zucchini noodles keep the dish low in carbohydrates, and almond flour is used in the meatballs to maintain the low-carb theme while still providing great texture.

Tips for Variation

• Use a Different Protein: You can make these meatballs using ground turkey or chicken for a leaner option.
• Add Some Spice: If you like a bit of heat, add some red pepper flakes to the tomato sauce.
• Vegetarian Option: Swap the meatballs for your favorite plant-based meatballs or simply sauté mushrooms in the sauce for a meatless version.

The rich and flavorful sauce perfectly coats the zucchini noodles, and the tender meatballs make it a satisfying dish that’s comforting yet healthy. Whether you’re preparing a family meal or a quick dinner for yourself, this dish hits the mark. Enjoy every bite of this guilt-free, Italian-inspired comfort food!

Stuffed Bell Peppers with Italian Meatballs and Tomato Sauce

Stuffed Bell Peppers with Italian Meatballs and Tomato Sauce

Stuffed bell peppers filled with meatballs and tomato sauce, garnished with parsley.

Stuffed bell peppers are a delightful dish that combines vibrant colors and rich flavors. In this image, you see bell peppers filled with authentic Italian meatballs, topped with a luscious tomato sauce. The mixture of yellow and orange peppers adds a cheerful touch to the plate.

Ingredients

• 4 medium bell peppers (red, yellow, or orange)
• 1 pound ground beef (or ground turkey for a lighter option)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 cups tomato sauce (store-bought or homemade)
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions

1. Prepare the Bell Peppers
   Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small portion off the bottom to help the peppers stand upright. Place the hollowed peppers in a baking dish and set aside.
2. Make the Meatball Filling
   In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, dried oregano, dried basil, minced garlic, salt, and pepper. Mix well until all ingredients are evenly distributed. Form the meat mixture into small meatballs, about 1 inch in diameter.
3. Stuff the Peppers
   Fill each bell pepper with the prepared meatballs, packing them in gently. You can cut the meatballs in half if needed to fit more inside the peppers. Once filled, drizzle the tops with olive oil for added moisture.
4. Add the Tomato Sauce
   Pour the tomato sauce over and around the stuffed peppers, making sure each pepper is covered with a generous amount of sauce. This helps keep the meatballs juicy while they cook.
5. Bake the Peppers
   Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 35-40 minutes, or until the meatballs are fully cooked and the peppers are tender. For the last 10 minutes, remove the foil to allow the tops to brown slightly.
6. Garnish and Serve
   Once the peppers are done baking, remove them from the oven and let them cool for a few minutes. Garnish with fresh chopped parsley before serving. These stuffed peppers are perfect on their own or served alongside a fresh side salad or some cooked pasta for a complete Italian-inspired meal.

Nutritional Information

Each stuffed bell pepper contains approximately 230 calories, making it a healthy yet satisfying option for dinner. The bell peppers provide fiber and vitamins, while the meatballs offer protein and the richness of Parmesan cheese. It’s a balanced meal that’s both comforting and nutritious.

Tips for Variation

• Change the Meat: Substitute ground beef with ground turkey or chicken for a lighter version. For a vegetarian option, you can use a mixture of cooked lentils and mushrooms instead.
• Spice it Up: Add a pinch of red pepper flakes to the meatball mixture if you like a bit of heat.
• Cheesy Finish: Sprinkle some mozzarella cheese on top of the peppers during the last 10 minutes of baking for an extra cheesy finish.

These stuffed bell peppers highlight the versatility of meatballs. Whether you prefer classic Italian flavors or a spicier twist, this dish is a fantastic way to bring color and warmth to your dinner table. Serve them with a side salad or over pasta for a complete meal the whole family will love.

Hearty Italian Meatball Soup for Cozy Nights

Hearty Italian Meatball Soup for Cozy Nights

A warm bowl of hearty Italian meatball soup with meatballs and potatoes, served with crusty bread.

This Italian Meatball Soup is a warm hug in a bowl. Picture a generous serving of comforting and delicious soup filled with juicy and tender meatballs made from ground beef, simmered to perfection in a rich, savory broth. The sight of those classic Italian-American style meatballs floating in vibrant red broth is enough to make anyone feel cozy inside.

Ingredients

• For the Meatballs:
  • 1/2 pound lean ground beef
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
• For the Soup:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken or beef broth
  • 1 can (14 ounces) diced tomatoes
  • 2 medium potatoes, peeled and cubed
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
• For Serving:
  • Crusty bread, sliced

Instructions

1. Prepare the Meatballs
   In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Mix well until all ingredients are evenly combined. Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.
2. Cook the Meatballs
   Heat a large pot over medium heat and add the olive oil. Once hot, carefully add the meatballs, making sure they are not too crowded. Brown the meatballs on all sides, which should take about 5 minutes. They do not need to be fully cooked at this stage, as they will continue cooking in the soup.
3. Prepare the Soup Base
   Remove the browned meatballs from the pot and set them aside. In the same pot, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Simmer the Soup
   Pour in the chicken or beef broth and diced tomatoes, and stir to combine. Add the cubed potatoes, dried basil, dried oregano, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer.
5. Add the Meatballs
   Gently return the meatballs to the pot. Cover the pot and let the soup simmer for 20-25 minutes, or until the potatoes are tender and the meatballs are cooked through. Stir occasionally to make sure nothing sticks to the bottom.
6. Serve and Enjoy
   Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with slices of crusty bread on the side for dipping. This soup is best enjoyed hot, with each bite bringing warmth and comfort.

Nutritional Information

Each serving of this Hearty Italian Meatball Soup is under 250 calories, making it a satisfying yet light choice for cozy nights. The lean meatballs provide protein, while the potatoes add heartiness without adding too many calories. The broth is rich in flavor, making every bite comforting without being overly indulgent.

Tips for Variation

• Change the Meat: Swap ground beef for ground chicken or turkey for a lighter version of the soup.
• Add Veggies: Feel free to add extra vegetables like diced carrots, celery, or spinach for added nutrition.
• Make it Spicy: Add a pinch of red pepper flakes if you enjoy a little heat in your soup.

Pair this comforting soup with crusty bread, and you’ve got a meal that feels like home. Enjoy the rich flavors and the cozy warmth that this Italian Meatball Soup brings to any chilly evening!

Italian Meatball Sliders: A Perfect Party Appetizer

Italian Meatball Sliders: A Perfect Party Appetizer

A platter of Italian meatball sliders with marinara sauce and pickles, set against a festive background.

These Italian meatball sliders are a real treat for any gathering. Picture juicy meatballs made from ground beef, nestled in a soft, toasted bun, topped with zesty marinara sauce and fresh pickles. The combination makes for a satisfying bite that everyone loves.

Ingredients

• 1 pound lean ground beef
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs (basil, oregano, thyme mix)
• Salt and pepper, to taste
• 1 cup marinara sauce
• 12 slider buns, lightly toasted
• 1/4 cup sliced pickles
• Optional: 1/4 cup shredded mozzarella cheese

Instructions

1. Make the Meatballs
   Preheat your oven to 400°F (200°C). In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian herbs, salt, and pepper. Mix well until all ingredients are evenly incorporated. Shape the mixture into small meatballs, about 1 inch in diameter.
2. Cook the Meatballs
   Arrange the meatballs on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the meatballs are cooked through and have a golden-brown exterior. Alternatively, you can fry them in a skillet over medium heat, turning occasionally until they’re browned on all sides and fully cooked.
3. Warm the Marinara Sauce
   While the meatballs are cooking, heat the marinara sauce in a small saucepan over low heat. Once the meatballs are done, add them to the saucepan, coating each one with the sauce to infuse them with extra flavor.
4. Assemble the Sliders
   To assemble the sliders, place one meatball onto each toasted slider bun. Spoon a bit of marinara sauce over the top. Add a slice of pickle for a tangy crunch, and if you’re feeling indulgent, sprinkle a bit of shredded mozzarella cheese over each meatball.
5. Serve and Enjoy
   Place the assembled sliders on a serving platter. These sliders are best enjoyed warm, with the meatballs juicy and the buns toasted to perfection. They are perfect for serving at parties, providing a comforting Italian flavor in a fun, easy-to-eat format.

Nutritional Information

Each Italian Meatball Slider is under 250 calories, making it a fantastic party option that doesn’t overdo it on the calories. The ground beef offers protein, while the marinara sauce and pickles add bursts of flavor without a high-calorie count.

Tips for Variation

• Make It Spicy: Add some crushed red pepper flakes to the meatball mixture if you like a bit of heat.
• Alternative Proteins: You can substitute the ground beef with ground chicken or turkey for a leaner option.
• Extra Cheese: Melt mozzarella or provolone cheese on top of the meatballs in the last few minutes of cooking for a gooey, cheesy finish.

These sliders make a great addition to any Italian dinner spread or party platter. Everyone will love the familiar flavors packed into these perfectly portioned sliders!

Can Creamy Tomato Soup Pair Well with Italian Meatball Meals for a Low-Calorie Option?

Creamy tomato soup can create a delightful pairing with Italian meatball meals, blending rich flavors in a comforting way. By choosing creamy tomato soup recipes under 250 calories, you can enjoy a low-calorie yet satisfying dish that complements the hearty meatballs without overindulging, making it perfect for lighter, balanced dining.

Homemade Meatball Lasagna with Layers of Flavor

Homemade Meatball Lasagna with Layers of Flavor

A serving of homemade meatball lasagna with layers of meatballs, cheese, and marinara sauce, served on a plate with a side salad.

This homemade meatball lasagna is a true comfort dish that brings together juicy and tender meatballs with rich layers of pasta and cheese. Each slice reveals a delicious cross-section of flavors, making it a feast for the eyes as well as the palate.

Ingredients

• Meatballs
  • 1 lb ground beef
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
• Lasagna Layers
  • 9 lasagna noodles (cooked according to package instructions)
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish (optional)

Instructions

1. Prepare the Meatballs
   Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well combined but do not overwork the mixture to keep the meatballs tender.
2. Shape and Bake the Meatballs
   Form the mixture into 1-inch meatballs and place them on a lined baking sheet. Bake in the preheated oven for about 15-20 minutes, or until golden brown and cooked through.
3. Assemble the Lasagna
   Preheat your oven to 350°F (175°C). In a 9×13-inch baking dish, spread a thin layer of marinara sauce to prevent sticking. Place a layer of cooked lasagna noodles on the bottom. Add half of the baked meatballs evenly over the noodles, followed by a generous layer of marinara sauce, and sprinkle with mozzarella cheese. Repeat with another layer of noodles, meatballs, sauce, and cheese. Finish with a final layer of lasagna noodles, sauce, and sprinkle the top with both mozzarella and Parmesan cheese.
4. Bake the Lasagna
   Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden brown.
5. Let Rest and Serve
   Once baked, let the lasagna rest for about 10 minutes before slicing. This helps the layers set for easier serving. Garnish with fresh basil leaves if desired and serve with a side salad for a complete meal.

Nutritional Information

Each serving of this Homemade Meatball Lasagna is carefully portioned to keep it under 250 calories per serving. By using lean ground beef and a moderate amount of cheese, it’s a lighter take on a classic dish while still being satisfying and full of flavor.

Tips for Variation

• Swap the Meat: You can use ground turkey or chicken instead of beef to make a lighter version of the meatballs.
• Vegetarian Option: Substitute the meatballs with grilled vegetables like zucchini, bell peppers, and mushrooms for a hearty vegetarian lasagna.
• Make Ahead: The lasagna can be assembled ahead of time and kept in the refrigerator for up to 24 hours before baking, making it perfect for easy meal planning.

Serving Suggestion

Pair this lasagna with a crisp green side salad and a light vinaigrette for a balanced and complete meal. Whether for a family dinner or a casual get-together, this meatball lasagna promises to warm hearts and bellies alike.