Frozen meatballs from the shelf become dinner when simmered in tomato sauce with garlic and onion. Serve over pasta for a weeknight meal that tastes like it took longer than it did.

Serves 2. 25 minutes, 10 at the stove.

About 1000 calories a serving, 56 g protein, 78 g carbohydrate, 51 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil for the pasta. While it heats, dice 1 medium onion and mince 3 cloves garlic.
2. Heat 2 tablespoons oil in a wide skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes, then add the garlic and cook until fragrant, about 1 minute more.3 min
3. Add the 1 lb of frozen meatballs to the skillet and cook for 2 minutes, stirring to brown them slightly. Pour in the 15 oz tomato sauce, season with salt and pepper, and bring to a gentle simmer. While the sauce simmers, add the 6 oz pasta to the boiling water and cook until tender, about 8 to 10 minutes. Stir the meatballs and sauce occasionally as the pasta cooks.10 min
4. When the pasta is tender, drain it well and divide between two bowls. Spoon the meatballs and sauce over the pasta and serve.

Note Swap canned crushed tomatoes for the sauce if you prefer texture. Leftovers keep in the refrigerator for three days and reheat gently on the stove. Serve with crusty bread to soak up the sauce, or grate parmesan cheese over the top.