Angel Hair Speghetti

Mix the ground beef, Italian sausage, breadcrumbs, Parmesan, egg, garlic powder, salt, and pepper in a bowl until evenly combined. Roll the mixture into small meatballs, keeping them uniform so they cook at the same rate.

Brown the meatballs in olive oil in a large skillet or Dutch oven over medium heat, turning occasionally, until browned on several sides. They do not need to be fully cooked yet, because they will finish in the sauce.

Cook the angel hair in a pot of salted boiling water according to the package directions. Reserve about 1/2 cup pasta water, then drain the pasta while it is still slightly firm.

Pour the marinara sauce over the browned meatballs and simmer gently until the meatballs are cooked through, about 10 minutes. Loosen the sauce with reserved pasta water if needed, then stir in the basil.

Toss the drained angel hair with the sauce, or divide it between two plates and spoon the meatballs over the top. Finish with extra Parmesan and basil, then serve immediately.