Three or four chicken meatballs become dinner in a quick tomato sauce with onion and garlic. They warm through while the sauce simmers, so you've got a weeknight meal in under thirty minutes from what's already in your fridge.

Serves 2. 25 minutes, 8 at the stove.

About 940 calories a serving, 49 g protein, 124 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil for pasta. While it heats, dice 1 medium onion and mince 2 cloves of garlic.
2. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the diced onion and cook until it softens and begins to turn golden, about 5 minutes, stirring occasionally.5 min
3. Add the minced garlic and cook for 1 minute, stirring, until fragrant. Pour in one 14-ounce can of tomatoes with their juice, breaking them up with a spoon. Season with salt and pepper to taste.1 min
4. Nestle 3 or 4 chicken meatballs into the sauce. Bring to a simmer, then lower the heat and let them cook gently for 15 minutes while the sauce simmers and reduces slightly.15 min
5. When the pasta water boils, add 8 ounces of pasta and cook until just tender. Drain and divide between two bowls, then spoon the meatballs and sauce over the top.

Note Swap the pasta for rice or polenta if you prefer. Leftovers keep in the fridge for three days; reheat gently on the stovetop. Serve with grated cheese and a green salad to round out the meal.

Half a tray of chicken meatballs deserves better than reheating alone. This tomato sauce brings them back to life over pasta, turning an orphaned protein into a real meal with minimal fuss.

Serves 2. 25 minutes, 10 at the stove.

About 540 calories a serving, 19 g protein, 98 g carbohydrate, 10 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Mince 2 garlic cloves and add them to the pan, stirring until fragrant, about 30 seconds.
2. Pour one 14-ounce can of tomatoes into the skillet, breaking them up with a spoon. Add your chicken meatballs and bring to a simmer.
3. Simmer for 10 minutes while you bring a pot of salted water to a boil for 6 ounces of pasta. The sauce should thicken slightly and the meatballs should warm through.10 min
4. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
5. Toss the pasta with the meatballs and sauce, adding a splash of pasta water if needed to loosen it. Season with salt and pepper to taste.

Note Swap frozen meatballs for any protein you have. Leftovers keep three days refrigerated and reheat gently with a splash of water. Serve with grated cheese if you have it, or a simple salad on the side.

Quick weeknight comfort: half a container of chicken meatballs becomes a weeknight dinner in one pan, turned golden and simmered in tomato sauce with garlic. Done in thirty minutes, start to finish.

Serves 2. 30 minutes, 10 at the stove.

About 280 calories a serving, 8 g protein, 35 g carbohydrate, 16 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken meatballs from half a container and turn them every couple of minutes until they are browned all over, about 8 minutes total. While they brown, mince 2 cloves garlic.8 min
2. Push the meatballs to the side of the skillet and add the minced garlic to the oil, stirring until fragrant, about 30 seconds.
3. Pour in one 14-ounce can of tomatoes with their juice, breaking them up with a wooden spoon. Stir to combine, season with salt and pepper, and simmer until the sauce thickens slightly and the meatballs are heated through, about 12 minutes.12 min
4. Tear a small handful of fresh basil leaves into the sauce, stir once, and taste for seasoning. Serve over pasta or rice if you like, or with bread to soak up the sauce.

Note Swap the basil for fresh parsley if that is what you have. Leftovers keep, covered, for three days and reheat gently. Serve with crusty bread or over pasta, rice, or polenta to catch every bit of the sauce.