Pasta, Garlicky Meatball

1333995447.449754 large

Servings/Yield: 4 servings

Ingredients

  • 9 ounces refrigerated fettuccine
  • 12 ounces ground sirloin
  • ½ cup panko
  • cup chopped fresh basil
  • 2 garlic cloves, minced
  • teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 large egg, lightly beaten
  • 2 teaspoons olive oil
  • 1 ¾ cups lower-sodium marinara sauce
  • 1 ounce Parmesan cheese, grated
  • Mixed Greens Salad

Method

  1. Cook the pasta per directions. Drain over a bowl, and reserve 1/3 cup pasta water.
  2. While pasta cooks, combine beef and next 6 ingredients (through egg); shape mixture into 16 meatballs. Heat olive oil in a large skillet over medium-high heat. Add meatballs; cook 5 minutes, browning on all sides. Reduce heat to medium-low. Add marinara and 1/3 cup pasta water. Cover and cook 11 minutes or until meatballs are done. Divide the pasta evenly among 4 plates; top evenly with sauce, meatballs, and cheese.
© Jay Deitch 2013