Old-Fashioned Spaghetti and Meatballs 
 
This pasta dish has the distinctive garlic- habanero flavor and heat that is tempered by the tomatoes and the cream.

• 1/2 pound lean ground beef
• 1 egg
• 1/4 cup bread crumbs
• 2 cloves garlic, minced
• 1/4 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Melinda’s Red Savina
• 2 tablespoons Spectrum Organic Extra Virgin Olive Oil
• 1 can crushed tomatoes
• 1/4 teaspoon oregano
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 6 ounces spaghetti
• 1/4 cup parmesan cheese, shredded

Mix together ground beef, egg, bread crumbs, 1 clove garlic, salt and garlic powder. Shape into 1-inch balls and set in a single layer on a sheet of waxed paper.

Heat 2 tablespoons olive oil in large skillet over medium heat and brown meatballs on all sides, about 10 minutes total. Remove to a plate lined with paper towel. Add remaining olive oil and garlic and cook over medium heat for 3 minutes, until soft and fragrant. Add crushed tomatoes, oregano, sea salt, Melinda’s Red Savina and freshly ground black pepper and simmer while pasta cooks. Toss sauce with spaghetti and top with meatballs and parmesan cheese.