Spaghetti 'In' Meat Balls

• 2 cups bowtie pasta
• 1/4 cup olive oil
• 3/4 cup onion-small dice
• 1 tablespoon garlic-minced
• 1.5 pounds lean ground beef-grass fed
• 2 eggs
• 2 tablespoons paprika
• 1 tablespoon nutmeg
• 2 teaspoons cayenne pepper
• 2 tablespoons dried oregano
• 1/2 cup dried currants (or diced dried cranberries or apricots)
• 1/4 cup pistachios-shelled
• 1/2 cup shredded cheddar cheese
• 1.5 cups tomato sauce (homemade or store bought-organic)-divided
• 2 tablespoons salt
• 1.5 tablespoons black pepper

1. In a saucepan, cook pasta according to directions; if you typically like it al dente, cook it 2 minutes longer this time; remove from heat, drizzle with 1 T olive oil (so it doesn't stick), and reserve.
2. Heat 2 T olive oil in a pan and add onions; cook until translucent.
3. Add garlic and cook for 1 minute longer; remove contents of the pan and reserve.
4. In a large bowl, mix onion/garlic mixture, ground beef, eggs, paprika, nutmeg, cayenne, oregano, currants, pistachios, cheese, half of the tomato sauce, salt, and pepper.
5. Working in batches, dice bowties on a cutting board.
6. Add to the beef mixture and mix well.
7. Roll mixture into 1 to 2 inch balls.
8. On medium, heat 1 T olive oil in a pan and add meat balls to the pan; add the remaining 1/2 cup tomato sauce to the pan and cook for ~10-12 minutes, or until cooked through.

bowtie pasta, olive oil, onion, garlic, lean ground beefgrass, eggs, paprika, nutmeg, cayenne pepper, oregano, currants, pistachios, cheddar cheese, tomato sauce, salt, black pepper

Taken from food52.com/recipes/6199-spaghetti-in-meat-balls (may not work)