Meatballs in Spiced Tomato Sauce Frozen meatballs save time and energy in this tasty weeknight main, while ground cumin and cinnamon amp up the flavor of canned tomato soup to create a fragrant sauce.


35 mins


35 mins




  • 1 tablespoon canola or avocado oil
  • 1 medium onion, diced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 11-ounce can condensed tomato soup
  • ¾ cup low-sodium beef broth
  • 1 pound frozen Italian-style meatballs
  • 2 ½ cups cooked whole-wheat couscous
  • ¼ cup chopped fresh parsley for garnish


    Step 1

    Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add cumin and cinnamon; cook, stirring, until fragrant, about 30 seconds. Stir in soup, broth and meatballs and bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, until the meatballs are heated through, about 20 minutes. Serve over couscous, sprinkled with parsley, if desired.

Nutrition Facts

Serving Size: 3 oz. meatballs, 1/4 cup sauce & 1/2 cup couscous


Per Serving:  Cal 418, Fat 11g (sat 2g), Chol 27mg, Carbs 59g, Total sugars 8g (added 4g), Protein 23g, Fiber 7g, Sodium 698mg, Potassium 352mg.


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