Baked Meatballs in Tomato Sauce with Spaghetti

Ingredients

• 150g Ground beef, 90% lean, raw
• 112g Dry spaghetti pasta
• 250g Canned tomato sauce
• 30g White bread
• 25g Egg white, raw, frozen

Method

1. 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
2. 2Prepare the meatball mixture: In a medium bowl, combine 150g ground beef (90% lean), 30g white bread (torn into small pieces or crumbled), and 25g egg white. Mix gently with your hands until just combined—do not overmix, as this will make the meatballs tough. Season with salt and pepper to taste.
3. 3Form meatballs: Shape the mixture into 8-10 meatballs, each about 1.5 inches in diameter. Place them on the prepared baking sheet, spacing them about 1 inch apart.
4. 4Bake the meatballs: Place in the preheated oven and bake for 15-18 minutes, until cooked through (internal temperature should reach 160°F/71°C) and lightly browned.
5. 5While the meatballs bake, bring a large pot of salted water to a boil. Add 112g of spaghetti and cook according to package directions (usually 8-10 minutes), stirring occasionally. Drain when al dente and set aside.
6. 6Prepare the sauce: Once the meatballs are done, pour 250g of canned tomato sauce into a medium skillet or saucepan. Warm over medium heat, stirring occasionally, for about 2-3 minutes.
7. 7Combine meatballs and sauce: Carefully add the baked meatballs to the warm tomato sauce, stirring gently to coat evenly. Reduce heat to low and simmer for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
8. 8Taste and season: Add additional salt, pepper, or Italian seasoning to taste if desired.
9. 9Plate and serve: Divide the cooked spaghetti between bowls or plates, top with the meatballs and tomato sauce, and serve immediately. Optionally garnish with fresh basil or grated Parmesan cheese if desired.