Spaghetti and meatballs recipe

Ingredients

• 1 pound Meatloaf Mix
• 2 garlic cloves, minced or pressed
• 1 Tablespoon dried oregano

• 6 ounces tomato paste
• 2 garlic cloves, minced or pressed
• 3 teaspoons kosher salt
• One 32-ounce can diced tomatoes
• 2 cups low-sodium chicken or vegetable broth
• 12 ounces whole wheat spaghetti
• 1 Tablespoon olive oil
• 1 Tablespoon unsalted butter, melted
• 2 Tablespoons finely chopped fresh flat-leaf parsley
• 1 cup grated Parmesan cheese

For the Meatballs
1. Preheat the oven to 350°F.
2. Using clean hands, combine the meatloaf mix, garlic, and oregano.
3. Divide the mixture into 12 portions and shape into meatballs. Arrange the meatballs in a lightly greased baking dish large enough to hold them without touching.
4. Bake the meatballs for 25 minutes, until cooked through. (You can also panfry the meatballs on the stovetop in 1 Tablespoon olive oil in a large skillet, turning frequently so they cook evenly.)
For the Spaghetti
5. Meanwhile, combine the tomato paste, garlic, and 1 teaspoon of the 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 for 10 minutes.
6. Bring a large pot of water to a boil and add the remaining 2 teaspoons of the salt. Add the pasta and cook until al dente. Drain; do not rinse. Transfer to a large bowl.
7. 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.