Spaghetti with Ricotta Meatballs

We like to run on Saturday mornings, so a Friday night carb up was definitely in order.  Plus, I could eat pasta on a daily basis, so I was looking forward to this spaghetti ever since I ordered it.
The Home Chef recipe cards are well laid out with pictures of each step on the right and a call-out box on the left with things you should know before you get started.  This card let me know that I'd be using the pecorino cheese three times, so don't toss it all in at once.  Good to know.

The first third of that cheese goes into the meatballs, along with the ricotta, beef, liquid egg, breadcrumbs, parsley, garlic and salt and pepper. Mix it all together and form into about ten meatballs.

 Sear the meatballs in a skillet with some oil and start a pot of water to boil for the pasta. Once the meatballs are browned on all sides you add in half the remaining garlic, the marinara and a little water.  Just let that cook while you work on the bread and pasta.

Boil the pasta for about ten minutes in salted water. Then drain.

Rub the remaining garlic into the baguette and top with more cheese and parsley.  Bake until golden.
Pile some pasta onto a plate, top with sauce and arrange meatballs on the top.  Garnish with more cheese and parsley.  Add the bread on the side and dig in.  This made for a pretty hearty portion.  Half was plenty for Jesse and I had about a third and saved a couple meatballs for a sandwich at lunch the next day.
This meal left me excited for my next Home Chef meal - Chicken Adobo Tacos. Yum!