Spaghetti with Meatballs

Whenever we make homemade spaghetti, it reminds us of Goodfellas, and we're pretty sure this recipe would make any Italian grandmother proud. It just so happens that this recipe is insanely delicious and pretty healthy: 400 calories per serving (4 servings per recipe).

1 pound lean ground beef
3 portobello mushroom tops, chopped
1 medium onion, chopped
4 cloves garlic, chopped
1/4 C parsley leaves
3 fresh sprigs thyme
1 small bunch fresh basil
1 egg white
1 28-oz can tomatoes
1/2 C low sodium beef broth
2 Tbsp olive oil
Salt and pepper to taste
12 oz whole wheat spaghetti
Parmesan

Take a third of the onion and mushrooms and mix it together with the beef. Add egg white and 1 clove of garlic. Then roll the mixture into dollar-sized meatballs.

As a side note, the best way to deal with garlic is to take an unpeeled clove and hit it with the broad side of a knife. This makes it easy to peel and it brings out some of the oil and flavor before you dice it up.

In a large saucepan, heat olive oil over medium heat. Add remaining onion, garlic, and mushrooms. Cook until onion and garlic is golden brown, stirring occasionally. Add meatballs and brown the outside. Once meatballs are browned, remove them from pan. Stir in tomatoes, broth, basil, thyme, and parsley. Add salt and pepper to taste. Bring to simmer. Add meatballs and continue to simmer, covered for 20-25 minutes, stirring occasionally.

Meanwhile, cook the pasta according to the instructions on the box.

Serve sauce and meatballs over pasta. Sprinkle with parmesan. Bask in the glory of your creation.