Spaghetti with Meatballs and Side Salad

Ingredients

• Whole wheat spaghetti 2 cups cooked
• Lean ground beef meatballs 5 oz
• Marinara sauce 1 cup
• Mixed greens 2 cups
• Olive oil 1 tbsp
• Parmesan cheese 1 tbsp

Method

1. Prepare the spaghetti. Fill a large pot with water and bring it to a boil. Add a pinch of salt to the boiling water. Add the whole wheat spaghetti and cook according to package instructions, usually about 8-10 minutes, until al dente (tender but still slightly firm). Stir occasionally to prevent sticking.
   Tip: Test the pasta a minute or two before the recommended time to avoid overcooking.
2. Cook the meatballs. While the pasta cooks, heat a non-stick skillet over medium heat. Add the lean ground beef meatballs to the pan. Cook them, turning occasionally, until browned on all sides and fully cooked through, about 10-12 minutes. Use a meat thermometer if you have one; meatballs should reach 160°F (71°C) internally.
   Tip: Avoid overcrowding the pan to ensure meatballs brown evenly.
3. Heat the marinara sauce. Once the meatballs are cooked, reduce the heat to low and pour the marinara sauce into the skillet with the meatballs. Stir gently to coat the meatballs with sauce. Let it simmer for 3-5 minutes to heat through and blend flavors.
   Tip: Simmer gently to prevent the sauce from burning.
4. Prepare the side salad. While the sauce simmers, place the mixed greens in a salad bowl. Drizzle the olive oil over the greens and toss gently to coat evenly. Sprinkle the grated Parmesan cheese on top.
   Tip: Add a pinch of salt or a squeeze of lemon juice if desired for extra flavor.
5. Drain the spaghetti and serve. Once the spaghetti is cooked, carefully drain it using a colander. Divide the spaghetti onto two plates. Spoon the meatballs and marinara sauce over the pasta. Serve the side salad alongside.
   Tip: Reserve a small cup of pasta water before draining in case you want to loosen the sauce later.

Pro tips

• Use whole wheat spaghetti for added fiber and nutrients.
• Let the meatballs rest a few minutes after cooking to retain juices.