A jar of good sauce deserves pasta and something to hold it, so meatballs it is. Mix, shape, brown, and simmer in the same pan while the pasta cooks. Dinner in thirty minutes.

Serves 2. 30 minutes, 15 at the stove.

About 940 calories a serving, 53 g protein, 103 g carbohydrate, 33 g fat. From USDA figures for 90% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Meanwhile, mix 6 ounces ground beef, 1 beaten egg, 1/4 cup breadcrumbs, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl just until combined.
2. Roll the mixture into 8 balls about the size of walnuts. Heat 2 tablespoons olive oil in a large skillet over medium-high heat, then brown the meatballs on all sides until the outsides are no longer pink, about 5 minutes total, turning often.5 min
3. Pour the entire jar of sauce over the meatballs and lower the heat to medium-low. Simmer while the pasta finishes cooking, stirring occasionally so the sauce coats the meatballs evenly.10 min
4. Drop 6 ounces pasta into the boiling water and cook until al dente, about 9 minutes. Drain and serve topped with the meatballs and sauce.

Note Swap ground turkey or pork for beef. Leftovers keep three days refrigerated and reheat gently on the stove. Serve with grated cheese and a green salad dressed with lemon and oil.