Spaghetti and Meatballs

• 2 slices bread, any kind, with crust
• 2 to 4 tablespoons chicken broth or milk
• 12 ounces ground turkey
• 12 ounces lean ground beef, preferably 85 percent lean
• 1 large egg
• 1/2 cup chopped parsley, more for garnish
• 2 tablespoons grated Parmesan cheese, more for garnish
• 3/4 teaspoon salt, more for pasta water
• 1/2 teaspoon ground black pepper
• 1 onion, minced
• 7 garlic cloves, minced
• 2 tablespoons olive oil
• 1 28-ounce can whole peeled tomatoes
• 1 pound whole wheat spaghetti

1. Place bread in a large bowl and sprinkle with broth or milk until soaked.
2. Allow to sit 5 minutes, then squeeze out and discard most of the liquid; crumble bread.
3. Add turkey, beef, egg, 1/2 cup parsley, 2 tablespoons Parmesan, salt, pepper, half the onion and a third of the minced garlic.
4. Mix well and form into golf-ball-size balls ( about 24).
5. In a large nonstick skillet over medium heat, heat 1 tablespoon oil.
6. Saute meatballs until browned, about 10 minutes.
7. Remove from heat, set aside.
8. In a large saucepan, combine remaining 1 tablespoon olive oil, remaining minced onion and remaining minced garlic.
9. Cover and cook over medium-low heat, stirring occasionally, until translucent, about 10 minutes.
10. Add tomatoes, bring to a simmer, and cook uncovered for about 10 minutes, breaking up tomatoes with a wooden spoon.
11. Add meatballs to pan of sauce.
12. Cover, reduce heat to low and simmer for 20 minutes.
13. Meanwhile, bring a large pot of lightly salted water to a boil, and cook pasta until al dente.
14. To serve, drain pasta and divide among four to six bowls.
15. Top with meatballs and sauce, and garnish with parsley and Parmesan.

bread, chicken broth, ground turkey, lean ground beef, egg, parsley, parmesan cheese, salt, ground black pepper, onion, garlic, olive oil, tomatoes, whole wheat spaghetti

Taken from cooking.nytimes.com/recipes/1013015 (may not work)