Spaghetti and Meatballs

By nlhartman

If there's time, chill the meatballs fro about 30 minutes before coking them; this will help them keep their shape and make them easier to handle.

Ingredients

• 1 large egg
• Coarse salt and ground pepper
• 1 large onion, finely chopped
• 6 cloves garlic, minced
• 1/2 cup plain dried breadcrumbs
• 3/4 cup finely grated Parmesan cheese, plus more for serving
• 8 ounces ground pork
• 8 ounces ground dark-meat turkey
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 1 can (28 ounces) crushed tomatoes
• 3/4 pound spaghetti

Preparation

Step 1

1.In a large bowl, whisk together egg, 1/4 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in half the onion and half the garlic. Add breadcrumbs, cheese, pork, turkey, and 1/2 teaspoon Italian seasoning. Mix gently. Form into 16 balls.
2.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the meatballs; brown on all sides, 4 to 6 minutes. Transfer to a plate with a slotted spoon. Cook remaining meatballs in remaining tablespoon oil; remove meatballs.
3.Add remaining onion; cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 teaspoon Italian seasoning; cook 30 seconds. Season with salt and pepper. Stir in tomatoes and 3/4 cup water. Return meatballs; cover, and simmer until cooked through, about 20 minutes. Remove meatballs.
4.Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package direction until al dente. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.
Cook's Note
Italian seasoning is a mixture of dried herbs that usually includes oregano, marjoram, thyme, basil, rosemary, and sage. You can substitute any combination of those herbs, or just use thyme or oregano.