Nutrition Facts

• • Calories: 200
  • Fat: 6g
  • Saturated Fat: 3g
  • Cholesterol: 15mg
  • Sodium: 533mg
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 13g

Ingredients

• Sauce:

  • 2 tsp olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 1 Tbsp chopped fresh parsley

• Spinach Meatballs:

  • 1 cup part-skim ricotta cheese
  • 1 lb frozen spinach, thawed and squeezed dry, chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup grated Parmesan cheese
  • 6 egg whites
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 6 Tbsp all-purpose flour, plus 1 cup for coating (you will use only about 1/2 cup to coat)

Preparation

• • Make the sauce: In a large skillet, heat oil over medium-high heat until hot. Add onion, garlic, salt and pepper and sauté for 4 to 5 minutes, or until onion is softened.
  • Add tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Add parsley and simmer another 5 minutes, stirring occasionally. Keep warm.
  • Make the spinach meatballs: Bring a large pot of water to a boil. In a large bowl, mix ricotta, spinach, sundried tomatoes, Parmesan cheese and egg whites until combined. Stir in garlic powder, pepper and 6 tablespoons flour. Form mixture into small, firm balls.
  • Place 1 cup flour in a shallow bowl. Dredge the formed balls in flour to coat, tapping off the excess. Drop formed balls into the boiling water (work in batches if necessary to avoid overcrowding the pot).
  • Boil for about 4 minutes, or until balls float to the top. With a slotted spoon, remove balls and toss with sauce. Serve warm.

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