Frozen pork meatballs become dinner in the time it takes pasta water to boil. A quick tomato sauce catches their umami, and you have a satisfying bowl in under thirty minutes.

Serves 2. 28 minutes, 10 at the stove.

About 460 calories a serving, 21 g protein, 68 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 6 ounces pasta, stirring once. While it cooks, peel and mince 2 garlic cloves.10 min
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the meatballs directly from the freezer and turn them often until browned on all sides, about eight minutes.8 min
3. Stir in the garlic and cook for thirty seconds until fragrant. Add 1 can crushed tomatoes with its juice, season with salt and pepper, and simmer until the pasta is done.8 min
4. Drain the pasta and add it to the skillet, folding gently to coat with sauce. Taste and adjust seasoning before serving.

Note Swap frozen meatballs for fresh if you have them and add three extra minutes to browning. Leftovers keep in the refrigerator for three days. Serve with crusty bread to soak the sauce, or scatter fresh basil and grated cheese if you have them on hand.