- big egg - 1 piece
- large onion, finely chopped - 1 Piece
- cloves of garlic - 6 pieces
- breadcrumbs a - 1/2 Cups
- finely grated Parmesan cheese, as well as cheese for decoration - 3/4 Cups
- pork - 230 Grams
- Turkeys - 230 Grams
- mixture of oregano, marjoram, thyme, basil, rosemary and sage - 1 teaspoon
- olive oil - 2 items. spoons
- of ground tomatoes - 800 Grams
- Spaghetti - 350 Grams
In a large bowl, beat the egg, 1/4 cup of water, 1 teaspoon of salt and 1/4 teaspoon of pepper. Add half of onions and half of garlic. Add breadcrumbs, cheese, pork, turkey and 1/2 teaspoon seasoning. Mix. To blind 16 meatballs. Heat 1 tablespoon oil in a large frying pan over medium heat. Put half the meatballs and fry for 4 to 6 minutes. Add butter and fry the remaining meatballs. Put the meatballs in the dish. Add the remaining onion, fry over medium heat until soft, about 5 minutes. Add the remaining garlic and 1/2 teaspoon seasoning, cook for 30 seconds. Season with salt and pepper. Add the tomatoes and 3/4 cup of water. Put into the meatball sauce and simmer until tender, about 20 minutes. Remove meatballs. Meanwhile, in a large saucepan with boiling salted water, cook spaghetti according to the instructions on the package. Serve spaghetti with sauce, top the meatballs and sprinkle with cheese.
Servings: 4