Rachael Ray Spaghetti And Tuna Balls Recipe

Keto Friendliness Gauge

Net Carbs are 11% of calories per serving, at 31g per serving. Although the amount is above what's considered keto-friendly, it shouldn't kick you out of ketosis.

How keto-friendly is Rachael Ray Spaghetti And Tuna Balls? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

Learn more about the keto diet

Explore Nutritional Insights

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Keto & Health Insights for Rachael Ray Spaghetti And Tuna Balls Recipe

  • Net Carbs are 11% of calories per serving, at 31g per serving. This food is a little higher than what's considered keto-friendly but it falls within a range that won't kick you out of ketosis. Take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

Rachael Ray Spaghetti And Tuna Balls Recipe Nutrition Label

Nutrition Facts

Serving Size: 14 servings   ( 190 g )
Amount Per Serving
Calories: 277
Total Fat: 9g
Saturated Fat: 2g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 39mg
Sodium: 441mg
Total Carbohydrates: 34g
Dietary Fiber: 3g
Sugar: 5g
Protein: 14g
Calcium: 113mg Iron: 2mg
Potassium: 421mg Vitamin A: 57mcg
Vitamin C: 14mg Vitamin D: 0mcg

Ingredients

  • 2 6-ounce cans each line- or pole-caught tuna in water, drained and flaked
  • 2 large eggs
  • About 1/2 cup breadcrumbs
  • 1/4 cup toasted pine nuts, chopped
  • About 1/2 cup freshly grated Parmigiano-Reggiano cheese plus additional
  • A handful of flat-leaf parsley, chopped
  • 1 stem fresh oregano, finely chopped or 1 scant teaspoon dried
  • Zest of 1 small lemon
  • Salt and pepper
  • 3 cloves garlic, 1 clove grated or pasted and 2 cloves thinly sliced or chopped
  • Olive oil, for drizzling plus 2 tablespoons
  • 1 small onion, finely chopped
  • 1/2 cup dry white wine
  • 1 28-ounce can San Marzano tomatoes, lightly crushed by hand
  • 2 cups passata or tomato purée
  • A handful of basil, leaves torn
  • 1 pound spaghetti
  • EVOO – Extra Virgin Olive Oil, for drizzling

Instructions

Visit Rachael Ray's website to view the recipe instructions. (Via Edamam)