Spaghetti and Ginger Meatballs

• 1 1/2 pounds ground lean beef
• 2 teaspoons freshly grated ginger
• 1/4 cup grated Parmesan cheese
• 2 teaspoons finely chopped garlic
• 1/4 cup finely chopped Italian parsley
• 1 egg, lightly beaten
• Salt and freshly ground pepper to taste
• 2 tablespoons olive oil
• 3 cups Italian crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 18 teaspoon red hot pepper flakes
• 4 quarts water
• 1 pound spaghetti
• 2 tablespoons butter

1. In a mixing bowl, combine the beef, ginger, cheese, 1 teaspoon of the garlic, parsley, egg, salt and pepper.
2. Blend well and shape into 20 balls of equal size.
3. Heat 1 tablespoon of the oil in a saucepan.
4. Add the remaining 1 teaspoon garlic.
5. Cook briefly and add the tomatoes, oregano, rosemary, pepper flakes, salt and pepper.
6. Bring to a boil and simmer 5 minutes.
7. Meanwhile, heat the remaining 1 tablespoon oil in a skillet large enough to hold the meatballs in one layer.
8. Add the meatballs and cook until nicely browned all over.
9. Combine the meatballs with the sauce and simmer 15 minutes.
10. Bring salted water to a boil in a large kettle.
11. Add the spaghetti and stir well until the water returns to a boil.
12. Cook according to manufacturer's instructions.
13. Do not overcook.
14. Drain and return the spaghetti to the kettle.
15. Add the butter and toss.
16. Serve immediately with the meatballs and sauce.

ground lean beef, ginger, parmesan cheese, garlic, italian parsley, egg, salt, olive oil, italian crushed tomatoes, oregano, rosemary, red hot pepper, water, spaghetti, butter

Taken from cooking.nytimes.com/recipes/10662 (may not work)