Spaghetti with Homemade Meatballs

Ingredients

•   Cooking spray

•   1 pound ground beef 

•   1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs

•   1/4 cup grated Parmesan, plus more for serving

•   1/2 cup finely grated carrot

•   1/2 cup finely chopped onion

•   2 large cloves garlic, minced

•   2 tablespoons minced fresh parsley leaves, plus more for garnish

•   2 teaspoons minced fresh thyme leaves

•   1 egg, lightly beaten

•   1/2 teaspoon salt

•   Freshly ground black pepper

•   1 box (16 ounces) whole-wheat spaghetti

•   Favorite red sauce (I like Classico Tomato Basil or Five Cheeses)

Directions

Preheat the broiler. Spray a baking sheet with cooking spray. Combine the beef with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.

Warm your sauce in a medium saucepan. Add the meatballs to the sauce, cover, and cook for 10 minutes, or until meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions (I usually cook my pasta for the least amount of time suggested on the package, usually 7 minutes).

Drain the pasta (I HATE when pasta gets clumped together or becomes sticky so I usually pour about 2 tablespoons of olive oil over the spaghetti while it is in the colander and sprinkle it with 1/2 tsp. kosher salt and 1/4 tsp. fresh cracked pepper. This is just something that I found really flavors the past and allows it to move freely with the sauce). Return the seasoned spaghetti to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Garnish with parsley and 1 tablespoon grated Parmesan. 

This recipe makes about 10 meatballs.