Spaghetti and Meatballs with Garlic Bread

Preheat oven to 375°F (190°C).

In a large bowl, combine 1 pound ground beef, 1/2 cup breadcrumbs, 1/4 cup milk, 1 egg, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined.

Form the meat mixture into 18 meatballs (about 1.5 inches in diameter) and place them on a baking sheet.

Bake the meatballs for 15 minutes until browned and cooked through (internal temperature of 160°F).

While meatballs are baking, bring a large pot of salted water to a boil and cook 1 pound of spaghetti according to package directions until al dente (usually 8-10 minutes).

In a large saucepan, heat 24 ounces of marinara sauce over medium heat until simmering.

For the garlic bread, slice the bread loaf in half lengthwise. In a small bowl, mix 4 tablespoons softened butter with 2 minced garlic cloves, 1/2 teaspoon garlic powder, 1 teaspoon dried parsley, and 1/2 teaspoon salt.

Spread the garlic butter mixture evenly over the cut sides of the bread. Place on a baking sheet and bake for 8-10 minutes until golden and crispy.

When meatballs are done, add them to the simmering marinara sauce and gently stir to coat.

Drain the cooked spaghetti and return to the pot.

Serve spaghetti topped with meatballs and sauce, sprinkled with parmesan cheese, alongside slices of garlic bread.