Cherry Tomato Pasta Sauce & Meatballs

Make the Pasta:
2 Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain the pasta and set aside.
Make the Meatballs:
4 Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
5 In a large bowl, combine all meatball ingredients. Mix gently with your hands or a spatula until just combined.
6 Scoop and roll into small 1 Tablespoon-sized meatballs (we like about 1-inch meatballs).
7 Place the meatballs on a parchment-lined baking sheet.
8 Bake for 10 minutes, or until the internal temperature reaches 165 degrees.
Make the tomato basil sauce:
10 In a large skillet over medium heat, melt the butter and oil.
11 Add the halved cherry tomatoes, steak seasoning, and garlic powder. Cook for 8–10 minutes, stirring occasionally, until the tomatoes start to break down and get saucy.
12 Simmer for 5 minutes, until the sauce has thickened a little bit. It will be pretty liquidy, but that's okay.
13 Add the drained pasta, baked meatballs, parmesan, fresh basil, and lemon juice to the pan and toss everything together until coated and glossy.
14 Serve the pasta warm.