Lean Beef Meatballs with Whole Wheat Pasta and Tomato Sauce

Ingredients

• Lean ground beef 5 oz
• Whole wheat pasta 1.5 cups cooked
• Tomato sauce (low sodium) 1/2 cup
• Garlic 1 clove
• Parmesan cheese 1 tbsp

Method

1. Prepare the meatball mixture. In a medium bowl, combine the lean ground beef with the minced garlic. Mix gently with your hands or a spoon until the garlic is evenly distributed throughout the meat. Avoid overmixing to keep the meatballs tender.
   Tip: Use fresh garlic for the best flavor and mince it finely to avoid large chunks.
2. Form the meatballs. Divide the meat mixture into 8 equal portions. Roll each portion between your palms to form smooth, evenly sized meatballs. This helps them cook evenly.
   Tip: If the mixture feels too sticky, wet your hands slightly with water to make rolling easier.
3. 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 ensure they are cooked through. The internal temperature should reach 160°F (71°C).
   Tip: Avoid crowding the pan to allow even browning. Cook in batches if necessary.
4. Heat the tomato sauce. Once the meatballs are cooked, reduce the heat to low and pour in the low sodium tomato sauce. Stir gently to coat the meatballs and let the sauce warm through for 2-3 minutes.
   Tip: Simmer gently to avoid splattering and to allow flavors to meld.
5. Prepare the whole wheat pasta. If not already cooked, boil water in a large pot, add a pinch of salt, and cook whole wheat pasta according to package instructions until al dente (usually 8-10 minutes). Drain and set aside.
   Tip: Reserve a small cup of pasta water before draining to adjust sauce consistency if needed.
6. Plate and garnish. Divide the cooked pasta evenly onto two plates. Spoon the meatballs and tomato sauce over the pasta. Sprinkle 1 tablespoon of grated Parmesan cheese on top of each serving for added flavor.
   Tip: Serve immediately while hot for the best taste and texture.

Pro tips

• To keep meatballs moist, avoid overmixing the meat and handle gently when forming.
• Use a meat thermometer to ensure meatballs are safely cooked to 160°F (71°C).