Preheat oven to 400°F. In a large mixing bowl combine the breadcrumbs and milk and let sit for 10 minutes.
Add the remaining meatball ingredients to the bowl with the breadcrumbs and mix to combine. Form the mixture into balls roughly 1-1/2 inches in diameter (about 16 meatballs). Place the balls on rimmed baking sheet and bake in the preheated oven for 15 minutes.
Take meatballs out of the oven and set aside.
THE PASTA AND SAUCE:
Start boiling a pot of salted water for your pasta.
Heat the oil in a dutch oven or large saucepan over medium heat. Add the garlic to the pan and cook, while stirring, until fragrant, about 10 seconds. Stir in the spinach, onion, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring often, until onion begins to soften and spinach is wilted, about 7 minutes. Stir in the tomatoes and oregano and bring to a slight boil. Reduce heat to low and season with salt & pepper to taste if necessary. Add the meatballs to the sauce and simmer over low heat for about 20 minutes.
Cook the spaghetti according to package directions and drain.
Serve spaghetti topped with meatballs and sauce and sprinkle with the freshly grated Parmesan.
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