Dinner · 35 min · italian

Spaghetti and Meatballs

An Italian dinner built around spaghetti and beef meatballs — on the table in 35 minutes. The macros do the talking: 54g protein, 56g carbs, and 27g fat in every 674-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 oz dry Spaghetti
• 4 Beef meatballs
• 3/4 cup Marinara
• 2 tbsp Parmesan
• 1 tbsp Basil

Steps

1. Bring a large pot of salted water to a boil over high heat, and heat a drizzle of cooking oil in a large nonstick skillet over medium-high heat.
2. Pat the beef meatballs dry with a paper towel, then brown them in the hot skillet, turning every minute or so, until deeply golden all over, about 6-8 minutes. Patting them dry first helps them sear instead of steam.
3. Pour the marinara over the meatballs and bring it to a gentle simmer, then reduce the heat to low and cook 12-15 minutes, until the sauce is slightly thickened and the meatballs are hot through.
4. Meanwhile, cook the spaghetti in the boiling salted water until just al dente, about 1 minute less than the package says. Taste a strand to check.
5. Reserve 1/4 cup of the pasta water, then drain the spaghetti. Taste the sauce and adjust the salt at the very end.
6. Toss the spaghetti with the meatballs and sauce right in the skillet, loosening with a splash of pasta water if it looks dry.
7. Serve in warm bowls, showered with parmesan and torn basil.

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