• Bring a large pot of salted water to a boil. • Roughly chop sun-dried tomatoes.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 3⁄4 cup pasta cooking water (11⁄2 cups for 4 servings), then drain.

• While spaghetti cooks, in a large bowl, gently combine beef*, panko, half the garlic powder, half the Italian Seasoning, and 1⁄2 tsp salt (1 tsp for 4 servings). (You’ll use the rest of the garlic powder and Italian Seasoning later.) • Form into 10-12 11⁄2-inch meatballs (20-24 meatballs for 4).

• Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over and mostly cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

• Reduce heat to medium and stir in sun-dried tomatoes, cream sauce base, remaining garlic powder, remaining Italian Seasoning, and 1⁄2 cup reserved pasta cooking water (1 cup for 4 servings). Bring to a simmer, then reduce heat to low. Cover and cook, stirring occasionally, until meatballs are coated and cooked through, 5 minutes. TIP: Ladle pasta cooking water directly from pot if pasta is not done yet. • Stir in drained spaghetti and toss to combine. Taste and season with salt and pepper if desired. TIP: If pasta seems dry, add splashes of pasta cooking water until everything is coated in a creamy sauce.

• Divide spaghetti and meatballs between shallow bowls. Top with Parmesan and serve. Ground Meat is fully cooked when internal temperature reaches 160°.