Italian Spaghetti and Meatball Recipe

2 large eggs
1/3 cup of milk
coarse salt, and ground pepper
1 medium to large onion, finely chopped depending on how much onion you want to add
8 garlic cloves, minced
1 cup plain dried breadcrumbs
1 cup finely grated Parmesan cheese, plus more for serving
8 ounces ground pork sausage, if you want to use turkey sausage you can substitute it in this recipe.
1 pound of ground turkey
1 teaspoon of oregano
½ teaspoon of each (basil, thyme, marjoram)
4 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
1 16 oz can of tomato sauce
3 Tablespoons of sugar
1/3 cup of red wine (use a good red wine, one that you would drink, and not a cooking type of wine)
1 pound spaghetti

Cooking Instructions:

In a large bowl you will whisk together eggs, 1/3 cup milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in the onion and 1/3 the garlic and the breadcrumbs, cheese, pork, turkey, and add ½ teaspoon of oregano, and ¼ teaspoon of each of thyme, basil and marjoram. Mix gently, but thoroughly. You will then make them into meatballs. Just make sure that you are making them into the same size to ensure even cooking.

Heat the oil in a large non-stick skillet over medium to medium-high heat. Add half the meatballs and brown on all sides, 3 to 5 minutes. Remove them from the pan once browned, and add the remaining meatballs and repeat cooking steps, and then remove the others once cooked.

Add remaining onion and cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 teaspoon of oregano, and ¼ teaspoon of basil, thyme and marjoram and the crushed tomatoes and sauce, and season with salt and pepper. If the sauce seems too thick you can add more tomato sauce or even a small amount of water to loosen. Return the meatballs to the pan with the sauce to and cover, and simmer until cooked through, about 30 minutes, or until done.

During the cooking process you will need to prepare a large pot of boiling salted water, cook spaghetti according to package direction until it is al dente or just firm to the bite. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.

Will go well with a nice garlic bread, or Italian style bread. The Yield of Recipe: 6-8 servings

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is chefshelleypogue.com

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