However you serve them, mildly spiced Italian meatballs pair well with a crunchy green salad, or chop some Romaine hearts and toss them with bottled Caesar dressing and a generous grating of Parmesan cheese. Created by Julie Van Rosendaal
In a large, heavy skillet, cook the meatballs in a drizzle of olive oil until browned on all sides. Add the passata or tomato sauce and bring to a simmer; toss in the basil leaves (if you’re using them), loosely cover, reduce the heat and cook for about 15 minutes, or until the meatballs are cooked through. Add a splash of water if it seems too thick—the extra liquid will cook off.
Serve over spaghetti, with Parmesan cheese to pass at the table.