Servings/Yield: 4 servings


9 ounces refrigerated fettuccine

12 ounces ground sirloin

½ cup panko

⅓ cup chopped fresh basil

2 garlic cloves, minced

⅜ teaspoon kosher salt

¼ teaspoon black pepper

1 large egg, lightly beaten

2 teaspoons olive oil

1 ¾ cups lower-sodium marinara sauce

1 ounce Parmesan cheese, grated

Mixed Greens Salad


Cook the pasta per directions. Drain over a bowl, and reserve 1/3 cup pasta water. While pasta cooks, combine beef and next 6 ingredients (through egg); shape mixture into 16 meatballs. Heat olive oil in a large skillet over medium-high heat. Add meatballs; cook 5 minutes, browning on all sides. Reduce heat to medium-low. Add marinara and 1/3 cup pasta water. Cover and cook 11 minutes or until meatballs are done. Divide the pasta evenly among 4 plates; top evenly with sauce, meatballs, and cheese.

© Barbara Deitch 2020