Skillet Meatballs with Tomato-Spinach Spaghetti

Bring a large covered pot of water to a boil for the spaghetti, then turn the heat to low until you need it.

While the water heats, wash and dry the spinach and parsley.

For this step: baby spinach, Italian parsley

Peel and finely mince the onion and garlic. Put half of each in a large bowl for the meatballs and keep the rest together in a small bowl for the sauce.

For this step: yellow onion, garlic

Pick the parsley leaves and mince them. Add half to the meatball bowl and set the rest aside for serving.

Add the ground beef, panko, crushed red pepper, and a little Italian seasoning, salt and black pepper to the meatball bowl. Mix gently until just combined, then shape into meatballs about 1½ inches across.

For this step: lean ground beef, panko bread crumbs, crushed red pepper, Italian seasoning, salt, black pepper

Heat some of the olive oil in a large sauté pan over medium heat.

For this step: extra virgin olive oil

Once the oil shimmers, add the meatballs, in batches if they don't fit in one layer. Brown them on all sides, turning now and then, until nearly cooked through, 4 to 5 minutes per batch. Move them to a plate (they'll finish cooking in the sauce).

Once all the meatballs are browned, add a little more olive oil to the pan, then the rest of the onion and garlic. Cook, stirring often, until the onion softens, 3 to 4 minutes.

For this step: extra virgin olive oil

Stir in the diced tomatoes, tomato sauce, and a little Italian seasoning, salt and black pepper. Return the meatballs to the pan, lower the heat to medium-low and simmer until the meatballs are cooked through (160°F in the center) and the sauce has thickened slightly, 6 to 8 minutes.

For this step: diced tomatoes, tomato sauce, Italian seasoning, salt, black pepper

While the meatballs simmer, bring the water back to a rolling boil, salt it and add the spaghetti. Cook until tender but still a little firm, 8 to 10 minutes.

For this step: spaghetti pasta, salt

While the spaghetti cooks, finely grate the Parmesan.

For this step: Parmesan cheese

When the sauce has thickened, fold in the spinach and cook until wilted, 1 to 2 minutes. Take the pan off the heat and cover it to keep warm.

When the spaghetti is ready, drain it and divide it among bowls. Top with the meatballs and sauce, then finish with the rest of the parsley and the Parmesan.