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reduced fat meatballs

Reduced-Fat Beef Meatballs

This meatball recipe has been surrounding us for years, long before we were concerned with heart-healthy cooking. It’s been modified a number of times as our diets changed, first to reduce the sodium, and later to make it lower in fat. The meatballs are good by themselves, but they’re better if allowed to simmer in the sauce in a slow cooker for a few hours.


1 1/2 pounds (680 g) extra-lean ground beef (93% lean)
3/4 cup (180 ml) egg substitute
1/2 cup Parmesan cheese, shredded
1/2 teaspoon (1.5 g) garlic powder
1 tablespoon (0.4 g) dried parsley
1/2 tablespoon (1.5 g) dried oregano
4 slices bread, crumbled
2 cups (320 g) onion, chopped
6 ounces (170 g) no-salt-added tomato paste
1 1/2 cups {355 ml} water
1/2 cup {120 ml} red wine vinegar
3 tablespoons (45 g) brown sugar


1. Preheat oven to 375°F (190°C, or gas mark 5).
2. Combine beef, egg substitute, cheese, garlic powder, parsley, oregano, and bread. Form into 1-inch (2.5 cm) balls. Bake for 30 to 40 minutes, turning once.
3. Pour a few tablespoons (45 ml) of meat drippings into a skillet; saute onion.
4. Combine onions, tomato paste, water, vinegar, and brown sugar and place in slow cooker. Add meatballs. Stir to mix and cook on low for several hours.

Servings: 6