Ingredients
MEATBALLS
1 lb. Meatloaf Mix (see recipe above)
2 garlic cloves, minced or pressed
1 tbsp. dried oregano
SPAGHETTI AND SAUCE
6 oz. tomato paste
2 garlic cloves, minced or pressed
3 tsps. kosher salt, divided
1 (32-oz.) can diced tomatoes
2 cups low-sodium chicken or vegetable broth
12 oz. whole-wheat spaghetti
1 tbsp. olive oil
1 tbsp. unsalted butter, melted
2 tbsps. finely chopped
fresh flat-leaf parsley
1 cup grated Parmesan cheese
Preparation
Prepare the meatballs: Preheat the oven to 350 F. Using clean hands, combine the meatloaf mix, garlic and oregano. Divide the mix into 12 portions and shape into meatballs.
Arrange the meatballs in a lightly greased baking dish large enough to hold them without touching. Bake the meatballs for 25 minutes, until cooked through.
Prepare the spaghetti: Combine the tomato paste, garlic and 1 teaspoon of salt in a large saucepan over medium-high heat and cook for 3 to 4 minutes, until the paste has darkened. Add the tomatoes and broth, bring to a simmer and simmer over medium-low heat for 10 minutes.
Bring a large pot of water to a boil and add the remaining 2 teaspoons of salt. Add the pasta and cook until al dente. Drain; do not rinse. Transfer to a large bowl.
Immediately toss the pasta with the olive oil and butter. Mix in the parsley. Fold in the Parmesan. Add the tomato sauce, stir and serve the pasta with the meatballs.
