Italian Spaghetti and Meatballs

Roll and brown the meatballs: Roll the sausage meat into 1-inch meatballs. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the meatballs. Cook, turning meatballs occasionally, until golden on all sides, 3-4 min. (We will continue cooking them later!) Remove the meatballs from the pan and set aside in a medium bowl.

Cook the onions: Add another drizzle of oil in the same pan. Add the onion and cook until softened, 3-4 min. Add the garlic and cook until fragrant, 30 sec. Add the diced tomatoes. Reduce the heat to medium-low, then add the meatballs to the sauce. Simmer until tomatoes turns saucy and meatballs are cooked through, 9-10 min. (TIP: Inserting a thermometer into cooked meat should display an internal temperature of 160°F.)

Cook the spaghetti: Meanwhile, add the spaghetti to the boiling water and cook until al dente, 2-3 min. Drain.