Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Finely chop
Fresh Basil (2/3 cup)
, divide in half, and set aside.
3.
Mince the
Garlic (3 cloves)
, divide in half, and set aside.
4.
Peel and mince the
Yellow Onion (1)
, portion a quarter cup into a medium bowl, and set aside remaining onions.
5.
Trim
Asparagus (1 2/3 cups)
by snapping the thicker bottom ends where they break naturally. Discard woody ends and set aside spears.
6.
In the medium bowl with the quarter cup of onions, combine the
Breadcrumbs (1/3 cup)
, half of the
Parmesan Cheese (4 Tbsp)
, half of the basil, and half of the garlic cloves.
7.
Add
Kemps Heavy Whipping Cream (4 Tbsp)
,
Fresh Parsley (3 Tbsp)
,
Tomato Paste (1 Tbsp)
,
Eggland's Best Classic Egg (1)
, and
Salt (1/2 tsp)
. Stir until well mixed.
8.
Add
Italian Turkey Sausages (2)
by removing meat from sausage casings. Add to bowl along with the
Ground Turkey (8 oz)
. Gently mix with a fork but do not over mix.
9.
Lightly spray nonstick spray on foil lined baking sheet.
10.
Form ten, quarter cup sized meatballs, and place on the foil lined baking sheet.
11.
Bring
Water (8 cups)
and
Salt (1 tsp)
to a boil in a medium saucepan.
12.
Meanwhile, lightly drizzle tops of each meatball with olive oil.
13.
Bake meatballs for eighteen minutes.
14.
Heat olive oil in a medium saucepan over medium-high heat. Add the remaining garlic and onion. Cook for three minutes, until onions are translucent.
15.
Add
Dried Oregano (1 tsp)
,
Canned Crushed Tomatoes (1 3/4 cups)
, remaining basil,
Salt (1/4 tsp)
and
Ground Black Pepper (to taste)
.
16.
Reduce heat and simmer for ten minutes, stirring occasionally.
17.
Add
Spaghetti (2 1/4 cups)
to boiling water. Carefully stir occasionally, and cook pasta for nine minutes, or until tender.
18.
Drain pasta, and return to pot.
19.
Add a quarter cup of sauce to coat the noodles, and set aside.
20.
Add the cooked meatballs to the sauce and simmer for five minutes.
21.
Meanwhile, line the baking sheet with a fresh sheet of foil.
22.
Toss the asparagus with
Extra-Virgin Olive Oil (1 Tbsp)
,
Salt (1/4 tsp)
, and
Ground Black Pepper (to taste)
.
23.
Roast asparagus in a single layer for ten minutes, then remove from oven.
24.
Divide the pasta between two plates. Place meatballs over the pasta with an even amount of sauce on both dishes. Sprinkle with the remaining
Parmesan Cheese (4 Tbsp)
. Place the asparagus on the side.
