1 tsp extra virgin olive oil (used when water is boiling water)
1 tbsp extra virgin olive oil (used to sauté mushrooms and tomatoes)
1 tbsp turmeric
2 tbsp garlic, finely minced
3 roma tomatoes, diced
1/3 cup milk
¼ cup finely minced Italian parsley
¾ cup crumbled ParmCrisps (recipe used Italian Herb)
1 large egg
8 oz. package of mushrooms
1 lb. ground spicy sausage meat (or beef, pork, turkey, chicken, or veal, or a mix)
16 oz. box of spaghetti pasta
24 oz. jar of marinara sauce
Kosher salt and ground black pepper to taste
Preheat oven 400°F
Combine the milk and ParmCrisps crumbs into a small mixing bowl.
Whisk the egg, turmeric, pepper, garlic, onion, oregano, and parsley in a large mixing bowl:
Add ground meat to the egg mixture. Use your hands to thoroughly mix the egg into the ground meat.
Add the to the soaked ParmCrisps crumbs to the meat. Mix them thoroughly into the meat with your fingers. Form the meat into meat balls: Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs. Continue shaping until all the meat is used.
Place the meatballs on a cookie sheet with parchment paper. Bake for 25 to 30 minutes. The meatballs are done when cooked through and the outsides are browned.
Bring a pot of water to a boil over high heat. Add a pinch of kosher salt, and a teaspoon of olive oil. Add the spaghetti pasta. Boil the spaghetti for 9 to 11 minutes. Drain the pasta using a strainer. Remove excess water. Set aside.
In a large saucepan add oil, tomatoes, and mushrooms. Sautee for 3 to 5 minutes on medium heat. Add marinara sauce and meatballs, simmer for 10 to 15 minutes.
Pour marinara sauce over the spaghetti.
Serve immediately. *Optional: Sprinkle more ParmCrisps crumbs over the spaghetti. Enjoy!