SPAGHETTI AND MEATBALLS

Steps:

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