Turkey Meatballs & Spaghetti

1: Whisk the 2 eggs and combine with the turkey, breadcrumbs, parm, oregano, and parsley, mixing until well incorporated.

2: Roll the mixture into 1-2" diameter balls and set aside on parchment.

3: Heat a large dutch oven over medium/high heat and add 1-2 tablespoons of olive oil.

4: When the oil begins to shimmer, add the onions and sauté for about 2-3 minutes and add 2 teaspoons of salt.

5: Add the tomato paste and cook until it turns dark in color and sticks to the base of the pan.

6: Add the garlic and sauté until fragrant (about 30 seconds).

7: Add the 2 cans of San Marzano crushed tomatoes and stir to incorporate the fond from the pan.

8: Add the basil leaves and 1 teaspoon of sugar, stirring to combine.

9: Carefully add the meatballs to the sauce ensuring they are almost entirely covered.

10: Simmer for 1 hour over medium/low heat.

11: Cook the spaghetti as directed, then strain.

12: In a pan, combine 1 cup of pasta water with 1 cup of the sauce from the meatballs and cook over medium/high heat while stirring for 2 minutes.

13: Plate the pasta and top with sauce and meatballs, finishing with extra parm.