Classic Meatballs Marinara with Pasta

Savory meatballs, velvety red sauce, and slurpy noodles; what’s not to love? Pasta and meatballs is one of those dishes that doesn’t seem to get made much at home anymore. But, this classic dish is simple to make and doesn’t have to take hours of cooking to end up with something very delicious. This recipe for meatballs marinara with pasta is bursting with flavor, while keeping prep time to about an hour total. Plus, as always, this version is made with your health and performance in mind. That means balancing ingredients for the best of both worlds of nutrition and flavor.

In this recipe, lean beef (7-10% fat content) is featured as the base of the meatballs to pack a protein punch without overdoing it on the fat and calorie content as can often be the case with traditional meatballs. Parmesan cheese, fresh herbs, garlic and more add tons of amazing Italian flavor to the meatballs. The easy marinara sauce is made with four main ingredients and tastes better than probably anything you can buy in a jar. Layer all of that over fresh cooked noodles and top it off with a little sharp Parmesan and fresh, herby basil for a restaurant quality meal made right in your kitchen. Enjoy!

Sauce

1 tbs. (15ml) olive oil

1 tbs. (15g) garlic, minced

28 oz. can (3-1/2 cups) whole plum tomatoes

2 tbs. (7g) basil, chopped

1/2 tsp. flaky salt

1/2 tsp. pepper, fresh ground if possible

8 oz. long pasta, like spaghetti or linguine

Basil and Parmesan to garnish

Classic Meatballs Marinara with Pasta

Makes 4 servings

Meatballs

1 lb. (450g) lean ground meat, like beef, chicken or turkey

1 egg

1/2 cup (60g) onion, fine diced

1/4 cup (30g) breadcrumbs

1/4 cup (15g) parsley, minced

3 tbs. (15g) Parmesan, grated

1 tbs. (15g) garlic, minced

1/4 tsp. flaky salt

1/4 tsp. pepper, fresh ground if possible

Preheat broiler in oven. Place a pot of water on the stove and turn heat to medium. Allow to come to a boil while the other foods are prepped.

To make the marinara sauce: heat a sauce pot on medium-low heat. When hot, add the oil and garlic. Cook about 30 seconds. Add the tomato, basil, salt and pepper. Bring to a simmer and then lower heat to maintain a gentle simmer. Let cook for about 20 minutes to thicken slightly, stirring occasionally.

To make the meatballs: place all meatball ingredients into a large bowl. Use hands or a spoon to mix together until just combined evenly. Roll mixture into ~ 1 oz. (2 heaping tbs.) balls and place on a well sprayed sheet pan with a little space between each. Broil for 10 minutes, until seared on top and internal temperature is 160°F. Add meatballs to the sauce, mix well, then turn off heat.

While the meatballs are cooking, add the pasta to the boiling pot of water. Cook for 8-10 minutes, until al dente. Drain water.

To serve, place pasta in a bowl and top with the meatballs and sauce. Garnish with basil and Parmesan if desired.

Cool leftovers and easily reheat for upcoming meals.