Sun-Dried Tomato Spaghetti & Meatballs

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain.

While spaghetti cooks, in a large bowl, gently combine beef*, panko, half the garlic powder, half the Italian Seasoning, and ½ tsp salt (1 tsp for 4 servings). (You'll use the rest of the garlic powder and Italian Seasoning later.)

Form into 10-12 1½-inch meatballs (20-24 meatballs for 4).

Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over and mostly cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Reduce heat to medium and stir in sun-dried tomatoes, cream sauce base, remaining garlic powder, remaining Italian Seasoning, and ½ cup reserved pasta cooking water (1 cup for 4 servings). Bring to a simmer, then reduce heat to low. Cover and cook, stirring occasionally, until meatballs are coated and cooked through, 5 minutes. TIP: Ladle pasta cooking water directly from pot if pasta is not done yet. 

Stir in drained spaghetti and toss to combine. Taste and season with salt and pepper if desired. TIP: If pasta seems dry, add splashes of pasta cooking water until everything is coated in a creamy sauce.