Ingredients

3 teaspoons GArlic (minced)

1/2 cup Panko Breadcrumbs

1/2 cup Parsley (chopped)

1 Red Onion (diced)

1 Egg

1 1/2 teaspoons Italian Seasoning

1/4 teaspoon Salt

1/8 teaspoon Pepper

1 pound Ground Beef

1 tablespoon Olive Oil

1/2 pound Spaghetti

3 cups Chicken Broth

3 cups Crushed Tomatoes

Preparation

  1. Preheat oven to 400 degrees F.

  2. Line rimmed sheet pan with parchment paper or use a casserole dish.

  3. n a large mixing bowl add 2 garlic cloves, breadcrumbs, parsley, onion, egg, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until combined and add ground beef; mix by hand until just incorporated.

  4. Form 1" meatballs and place in a single layer on sheet pan. Meatballs should be touching. Drizzle with olive oil and bake 20 minutes.

  5. Meanwhile bring a large stock pot of water to a boil and season generously with salt. Cook pasta according to al dente package directions.

  6. Drain in colander and rinse with water; set aside.

  7. Return pot to stove over medium heat and add 1 tablespoon olive oil, remaining Italian seasoning, and remaining garlic; sauté for 2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in broth and crushed tomatoes and bring to a boil; simmer 5 to 8 minutes.