Angel Hair Pasta with Mini Meatballs

Who wants to dive into this skillet of complete perfection? I know I do, 'cause I already did. Thin angel hair pasta, zesty marinara, tender little meatballs, and fresh parmesan. Pretty much everything you dream about, in ONE skillet. And since the noodles are thin and the meatballs are mini, you get the perfect ratio of pasta/sauce/meatball in every bite.

It's not often we think about the "size" of our food, am I right? We focus on flavors and colors, but let's be clear, size DOES matter. Creating the perfect bite is my ultimate goal, and when I reduced the size of the meatballs so they would compliment the thinner pasta, the whole meal was changed. For the better. Imagine big-ass meatballs in there; weighing down those tender, marinara-soaked noodles. No thank you. I want my pasta light and fluffy.

Obviously, you could make bigger meatballs and use spaghetti or linguine. I'm not the pasta police or the meatball monitor. But, I love this lighter variation, so I hope you try it. Plus, on a time-saver note, cooking time is greatly reduced because the meatballs cook FAST and the pasta cooks in just 4 minutes!

Angel Hair Pasta with Mini Meatballs

1/2 pound lean ground beef
1 teaspoon dried oregano, divided
1 teaspoon dried basil, divided
1 teaspoon onion powder, divided
1 teaspoon garlic powder, divided
Salt and ground black pepper
1 tablespoon olive oil
2 cups tomato sauce, from a carton or can
1/2 cup beef broth
12 ounces angel hair pasta
Grated parmesan cheese for serving
Fresh parsley leaves for serving, optional

In a large bowl, combine the beef, 1/2 teaspoon each of the oregano, basil, onion powder, and garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 20 small meatballs.
Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides. Add the tomato sauce, beef broth, and remaining 1/2 teaspoon of oregano, basil, onion powder, and garlic powder. Bring to a simmer. Reduce the heat to low and simmer for 8 to 10 minutes, until the meatballs are cooked through. Season the sauce with salt and pepper.
Meanwhile, cook the pasta according to the package directions. Drain the pasta and fold it into the sauce; separating the noodles with tongs or a fork. Top everything with parmesan cheese and parsley leaves (if using) and serve.
Serves 4