Beef Meatballs with Spaghetti and Marinara Sauce

Ingredients

• lean ground beef meatballs 6 oz
• whole wheat spaghetti 1.5 cups cooked
• marinara sauce 1/2 cup
• parmesan cheese 1 tbsp

Method

1. Prepare the meatballs. If using pre-formed lean ground beef meatballs, ensure they are thawed if frozen. If making homemade, mix lean ground beef with salt, pepper, and Italian herbs, then shape into 6 oz total portion of meatballs.
   Tip: Using lean beef keeps the fat content moderate while maintaining flavor.
2. Cook the meatballs. Heat a non-stick skillet over medium heat. Add the meatballs and cook for about 8-10 minutes, turning occasionally to brown all sides and cook through. The internal temperature should reach 160°F (71°C).
   Tip: Avoid overcrowding the pan to ensure even cooking and browning.
3. Heat the marinara sauce. While the meatballs cook, pour 1/2 cup of marinara sauce into a small saucepan. Heat over low-medium heat until warmed through, stirring occasionally.
   Tip: Warming the sauce separately prevents overcooking the meatballs.
4. Cook the whole wheat spaghetti. If not already cooked, bring a large pot of salted water to a boil. Add whole wheat spaghetti and cook according to package instructions until al dente (usually 8-10 minutes). Drain and measure 1.5 cups cooked spaghetti per serving.
   Tip: Reserve a small amount of pasta water to adjust sauce consistency if needed.
5. Assemble the dish. Place the cooked spaghetti on plates. Top with the cooked meatballs. Spoon warmed marinara sauce over the meatballs and pasta. Finally, sprinkle 1 tablespoon of grated parmesan cheese evenly over the top.
   Tip: Serve immediately for best texture and flavor.

Pro tips

• For juicier meatballs, avoid pressing the meat too tightly when shaping.
• Use whole wheat spaghetti for added fiber and a nuttier flavor.