Simple pleasures....Meatballs

Serves 4

Coarse salt and ground pepper

1/4 cup finely grated Parmesan, plus more for serving

1/4 cup chopped fresh parsley

2 garlic cloves, minced

1 large egg

1 pound ground beef chuck

1/4 cup plain dried breadcrumbs

1 tablespoon olive oil

1 can (28 ounces) crushed tomatoes in puree

3/4 pound spaghetti

Directions

1. Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.
2. In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.
3. Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.

(via Martha Stewart)