Prepare all ingredients as listed above.

Make the Meatballs In a bowl, combine the ground beef, garlic, parsley, egg, breadcrumbs, salt and black pepper. Mix everything thoroughly and form into small meatballs.

In a pan, heat the olive oil over medium heat. Fry the meatballs until they are browned on all sides. Once browned, add in the crushed tomatoes and Italian seasoning. Simmer until the meatballs are cooked through to an internal temperature of 160℉ / 74℃. Season with salt and pepper to taste.

Meanwhile, cook spaghetti according to package instructions until al dente. Drain the pasta, reserving a small amount of pasta water if desired.

Add the drained spaghetti to the sauce and toss to coat evenly.

Place the broccoli florets in a steamer basket over simmering water. Cover and steam for 5–7 minutes, or until tender-crisp. Remove from steamer basket and season with salt and black pepper to taste.

Combine the orange juice and sparkling water. Add ice if desired and stir gently.

Serve the spaghetti and meatballs with steamed broccoli and orange juice spritzer. Garnish with parmesan cheese.