This is a lighted up version of my favorite spaghetti and meatballs recipe from Barefoot Contessa. I used extra lean beef (no veal or pork) and baked them instead of frying. And instead of regular spaghetti, I used the high protein farfalle (less messy for the kids to eat that way). Also, even though her sauce is fabulous, I use jarred marinara to make dinner faster. Just look at the labels and find one that only has a few ingredients (I like Rao's): tomatoes, olive oil, onions, basil, salt, garlic, pepper, oregano.
1 pound extra lean ground beef
1/2 cup dry seasoned bread crumbs
1 tablespoon chopped fresh basil
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 egg, beaten
Place all the ingredients in a bowl and combine very lightly with a fork. Using a small ice cream scoop, lightly form the mixture into meatballs. Bake at 400 on a greased cookie sheet for 10 minutes. Meanwhile, heat marinara on the stove. Add the almost completely cooked meatballs and simmer on low for 10 minutes (or longer) while the pasta is cooking. Serve with extra parm and fresh basil.