Serves: 4                        Prep time:  20 minutes            Cook time: 30 minutes

FOR THE MEATBALLS

1 lb                                    ground beef

¼ c                                    milk

1 clove                                    chopped garlic

¼ c                                    chopped onions

¼ c                                    chopped red pepper

¼ c                                    chopped carrots

¾ c                                    bread crumbs

1 whole                        egg

¼ c                                    parmesan cheese

S&P

FOR THE HEALTHY VEGGIE MARINARA SAUCE

2 T                                    Extra Virgin Olive Oil

2 cloves                        garlic

¼ c                                    chopped onion

¼ c                                    chopped red pepper

¼ c                                    chopped carrots

¼ c                                    chopped mushrooms

1 28 oz can                        san marzano chopped tomato

1 ½ T                                    dried Italian seasoning

S&P

1 box                                    linguine, spaghetti, whatever floats your boat

Preheat the oven to 375 degrees.  Get out a large cookie sheet and spray it with cooking oil, set aside.  Put on some water to boil for your pasta.

In a large pot or dutch oven heat the oil over medium high heat.  When the oil is hot add onion, carrots, and mushrooms.  Sautee until veggies are soft and onions are translucent, about 7-9 minutes.

Meanwhile in a large bowl combine all the ingredients for the meatballs.  Mix them all together using your hands and form into little golf balls.  Put them on your greased cookie sheet and slide into your oven.  Bake for 25 minutes.

When your veggies are soft add the garlic to your pot.  Cook for 1-2 minutes stirring often.  Sprinkle in S&P and your Italian seasoning.  Stir.  Pour in tomatoes and stir to combine.  Bring your sauce up to a boil and then reduce to a simmer. Your water should be boiling now so add some salt and throw in your pasta, cook according to package.

When your meatballs are done slide them into your sauce and let them cook an additional 5 minutes in the sauce.  Drain your pasta and spoon out onto plate.  Scoop meatballs and sauce on top of the pasta and serve with a side salad and crusty bread to scoop up extra sauce!  I threw some leftover broccoli in as well.  

Noteworthy Nugget:  You can triple or quadruple this recipe for sauce and freeze it in plastic baggies or Tupperware containers to always keep on hand!  You can also make extra meatballs and freeze them for Grab n Go  meatball subs in a snap.