Hellobee

Lately, I’ve been stressed about feeding my family. Not even so much the logistics of prepping and cooking (although they can be challenging too), but the decision fatigue that comes from figuring out what to put on the table three times a day, day after day. I had just come to this realization when my daycare provider broke the news that I need to start sending more food for the kids – thanks for kicking me while I’m down!

In an effort to save my sanity, I’ve been simplifying. I’m keeping more easy-to-make food items on hand: frozen vegetables, ingredients for PB&Js, and pasta for easy dinners. I’ve also been streamlining our meal options by falling back on recipes I know inside out, like spaghetti and meatballs. It’s the kind of meal I can make on autopilot, from ingredient shopping to dinner time.

I’ve made two additions to my regular spaghetti and meatballs recipe, but they ultimately make the meal easier. By adding carrot and spinach to the tomato sauce, I don’t feel obligated to serve multiple vegetable sides with the pasta. My preference is to eat this with a big side salad, but if I’m feeling overwhelmed, this is (more than) good enough. I like the sweetness carrots add to the  sauce, and the green enhances its visual appeal.

Another benefit of my dinner standbys is they are consistently well-received. The whole family and even guests happily clean their plates when I serve comforting classics like spaghetti and meatballs. Serve it with white, whole wheat, or gluten-free pasta, change up the ground meat, or add whatever vegetables you have on hand; either way, the bones of the dish are familiar to most. Don’t mistake “familiar” with “boring” though! It’s savory, satisfying, and a favorite part of our simpler approach to dinner.

Spaghetti with Meatballs

3/4 cup dry bread crumbs
1/2 cup milk
1 medium onion, half grated and half medium chop
handful fresh parsley, finely chopped
1/4 teaspoon + 1 pinch salt
1 pound ground beef
3 tablespoons olive oil, divided use
2 carrots, peeled and grated
1 teaspoon Italian seasoning
1 28-ounce can whole peeled tomatoes
2 cups loosely packed fresh spinach, roughly chopped (or use baby spinach)
1/2 pound (or more) spaghetti, whole wheat if desired
grated Parmigiano Reggiano or Pecorino Romano, for serving

Preheat oven to 375 degrees F. In a large bowl, stir together the bread crumbs and milk. Top with the grated onion, parsley, the 1/4 teaspoon salt, and beef, and gently stir with a wooden spoon or your hands until just incorporated – the mixture does not need to be homogeneous. Rub a large baking sheet with 1 tablespoon olive oil. Gently roll 2 tablespoons of the beef mixture into a ball and place on the prepared baking sheet. Repeat with the remaining meatball mixture. Move to the oven and bake 25 minutes, flipping the meatballs with tongs or a spatula at the 15-minute mark.

Meanwhile, heat the remaining 2 tablespoons olive oil in a large saucepan over medium heat. Once hot, add the onions, carrots, pinch of salt, and Italian seasoning and saute until the onions are translucent. Add the tomatoes, crushing them in your hands as you add them. Simmer for 10 minutes until reduced slightly.

Move the cooked meatballs to the sauce and simmer another 5 minutes. Meanwhile, bring a large pot of water to a boil. Add the pasta and cook until al dente – cooked through but still firm. Drain the water from the cooked pasta and add the pasta to the saucepan with the meatballs and sauce. Toss to combine and serve immediately, garnished with Parmigiano Reggiano or Pecorino Romano.