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5 from 1 rating

Healthier Spaghetti and Sausage Meatballs

A healthier version of spaghettie and sausage meatballs, with tons of veggies packed in. And my hack for 1 ingredient meatballs!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 425
Author: Natalie


  • 16 ounce package of sweet Italian sausage
  • 2 medium zucchini cut into 1/4" thick half moons about 3 cups
  • 1 large yellow onion chopped medium about 2 cups
  • 2 garlic cloves finely chopped about 1 teaspoon
  • 1 teaspoon olive oil
  • 26 ounce jar of marinara sauce Trader Joe's Tomato Basil Marinara is my favorite
  • 1 pound whole wheat spaghetti
  • salt and pepper
  • Grated Parmesan cheese optional


  • 1. Bring a large pot filled with water and a huge pinch of salt to boil over high heat, and heat a large flat bottom skillet with 1 teaspoon olive oil over medium high heat.
  • 2. While the pan is heating up, remove the sausages from their casings. Cut each sausage link into 5 pieces and roll them into balls. Add the sausages to the heated skillet, cooking until they're browned on all sides, about 5 minutes.
  • 3. The water should be boiling at this point. Cook the pound of whole wheat pasta according to package instructions.
  • 4. Add the zucchini and onion to the skillet, salt and pepper, and cook with the meatballs until the onions become translucent and the meatballs are cooked through, another 5 minutes.
  • 5. Add in the garlic and cook until fragrant, about 30 seconds.
  • 6. Pour in the marinara sauce, reduce heat to low, and continue cooking until the pasta is cooked through.
  • 7. Drain the pasta and toss with the meatball and vegetable marinara sauce. Serve immediately.
  • 8. Will keep in an airtight container for up to 1 week in the fridge.


Calories: 425 | Total Carbs: 61.7g | Protein: 25.1g | Fat: 10.7g | Fiber: 7.9g | Net Carbs: 54g