Spaghetti & Meatballs

Oh-so-good. David hails it as my best spaghetti ever! On a practical note: this one takes some time, but it's worth it. If you typically don't really enjoy taking time in the kitchen, don't make this on an average weeknight, save it for when you have some time on your hands. On the other hand, if you love making things from scratch, go out and buy these ingredients immediately.

Spaghetti & Meatballs
an adaptation of a Pioneer Woman recipe

Meatballs:
1 lb. lean ground meat (I prefer turkey)
2 cloves garlic, minced
1/2 c. Italian breadcrumbs
2 large eggs
1/2 c. grated parmesan cheese
1/8 c. dried parsley
1/8 tsp. salt
Several tbsp. olive oil (to cook meatballs in)

Sauce:
1/2 onion, diced
2 cloves garlic, minced
A pinch of red pepper flakes
1 28-oz. can whole tomatoes (if you really like chunks, if not, go for petite diced)
1 28-oz. can crushed tomatoes
1/3 c. white wine (optional)
1/4 tsp. salt
1/2 tsp. sugar
1/4 c. parsley, minced (or dried)
1 lb. spaghetti, cooked

To make the meatballs, combine meat, garlic, breadcrumbs, parmesan, eggs, salt and parsley in a mixing bowl and mix thoroughly. Roll into 16 1 1/2-inch balls and place on a cookie sheet. Place in freezer for 5-10 minutes to firm up.
To brown the meatballs, heat olive oil in a large pot (what you will eventually cook the sauce in) over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside. (Meatballs won't be cooked all the way through - they will finish cooking in the sauce, just try to brown the outsides.)
In the same pot (don't empty out the leftover meatball goodness left inside!), add the onions, garlic and a pinch of red pepper flakes and cook for a few minutes, or until onions are translucent. Pour in tomatoes and wine. Add salt, pepper, sugar and parsley. Stir to combine. Add meatballs to pot and stir gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Serve over spaghetti. Sprinkle with extra parmesan. Serves 4 (probably with leftovers).