Spaghetti and Meatballs

1.	Preheat the oven to 350°F (175°C) and set an oven rack in the middle position.
2.	In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water. Add the meat, breadcrumbs, and cheese, and mix until just combined (do not overwork it).
3.	Roll the mixture into golf ball-sized meatballs and place them on an ungreased baking sheet. Bake for about 10 minutes.
4.	Remove the baking sheet from the oven and use a metal spatula to turn the meatballs. Return them to the oven and cook for another 10 minutes, until nicely browned and almost cooked through.
5.	Meanwhile, bring the marinara sauce to a simmer in a large skillet. Taste and adjust the seasoning if necessary (add a pinch of sugar and freshly ground black pepper if desired).
6.	Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through.
7.	While the meatballs are cooking, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente. Drain, then toss with the sauce and meatballs.
8.	Serve topped with fresh basil and more grated cheese.

	1 Large Egg
	3 tbsp Fresh Basil - Finely Chopped
	3 tbsp Fresh Parsley - Finely Chopped
	1 tsp Dried Oregano
	¾ tsp Salt
	¼ tsp Black Pepper - Freshly Ground
	2 Cloves Garlic (minced)
	60ml Water
	680 Ground Meat (equal parts Beef, Pork, Veal)
	85g dried Italian style bread crumbs
	50g Parmesan Cheese - Freshly Grated
	904g Marinara Sauce
	500g Spaghetti