Meatballs and Angel Hair Pasta

Mix the ground beef, eggs, breadcrumbs, garlic powder, dried parsley, salt, and black pepper in a bowl until evenly combined. Shape the mixture into small, uniform meatballs, keeping them compact so they hold together during cooking.

Heat the olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, turning gently with tongs until the exterior is evenly colored and lightly crisp.

Pour the marinara sauce into the skillet with the browned meatballs. Cover and simmer over medium-low heat for about 15 minutes, turning the meatballs once, until cooked through and tender.

Meanwhile, cook the angel hair in a pot of salted boiling water according to the package directions. Reserve a little pasta water, then drain the noodles and toss them with a spoonful of sauce.

Divide the angel hair between two plates, spoon the meatballs and remaining marinara over the pasta, and finish with Parmesan cheese and chopped fresh basil.