Spaghetti and Meatballs

Even in warm weather I sometimes want to eat a winter favorite. And there is nothing more delicious than homemade spaghetti and meatballs. And no, that "Italian Chef" in a can version either. I am talking about the real thing. You will have it on your plate in 30 minutes. You will see how easy and with some traditional swaps an even healthier version.

You will need:

1-pound of 90% lean beef

1-pound of thin spaghetti 

1/2-cup Panko bread crumbs

1/2 cup grated parmesan cheese

1/4 cup grated onion or finely chopped

1-tbsp Chili Powder

1-tbsp Cumin 

1-tsp chopped parsley 

2-cups Tomato Sauce (low sodium brand)

1/2-cup low sodium chicken broth

2-tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

In a large pot boil water and cook pasta per directions on the box.  In a large skillet heat 1 tbsp of olive oil. In a bowl combine beef, half the breadcrumbs, half the parmesan, onion and spices and combine careful not to over mix. Roll into approximately 1 1/2 inch balls. Cover with the remaining breadcrumbs and sear on all sides. Remove from heat. drain some of the excess oil. Heat remaining olive oil over low heat and add the tomato sauce and broth and simmer for 5 minutes. Add the meatballs and cook for 10 minutes or until cooked through. Add pasta, parsley and remaining parmesan and serve. Simple yet delicious and always better than anything from a can.

Buon Appetito!