Spaghetti with Homemade Meatballs II

Adjust both oven racks so that the oven is divided into thirds and pre-heat oven to 400°F.

Add the beef, pork, onion, garlic, breadcrumbs, Parmesan cheese, eggs, and whole milk to a large mixing bowl. Season with salt and black pepper, to taste.

Add fresh chopped herbs to the bowl and combine all ingredients with clean hands until well blended. Do not overwork.

Use an ice cream or cookie scoop to divide the beef mixture into equal-sized portions on two rimmed baking sheets. Roll each portion into a compact round ball and arrange on the baking sheets without overcrowding, as shown.

Place both baking sheets in the oven for 8 minutes. remove from oven and carefully turn each meatball with a spatula. Return to oven, placing each baking sheet on a different rack from where it was originally. Bake for another 8-10 minutes, or until an instant read thermometer reads 160°F when inserted into the thickest part of several of the meatballs. Remove from heat and set aside.

Note: The meatballs will reach a safe temperature of 165°F (due to the pork sausage) while they rest and are then warmed in the marina sauce.

While the meatballs are baking, prepare spaghetti according to package directions. Drain and rinse to prevent sticking and set aside.

Pour marinara sauce in a large skillet set over medium-low heat. Carefully add the meatballs to prevent splattering. (If necessary, pat any excess fat off the meatballs with paper towels before adding to the skillet). As the marinara sauce warms, carefully turn the meatballs to coat in the sauce.

Transfer the cooked spaghetti to a large serving platter and top with the marinara sauce and meatballs. Garnish with freshly grated Parmesan cheese and a few sprigs of fresh basil immediately before serving. Enjoy!