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Serves 4 to 6

2 tablespoons olive oil, divided

1 cup panko bread crumbs

½ cup milk

½ pound ground beef (80/20)

½ pound ground pork

Kosher salt and cracked black pepper 

2 eggs, beaten

½ cup chopped parsley leaves

¼ cup chopped oregano leaves

3 cloves garlic, grated

¾ cup grated parmesan cheese, divided

1 jar Silver Palate tomato basil sauce

1 pound Spaghetti

Preheat the oven to 350 degrees F

Brush a baking sheet with 1 tablespoon of olive oil. Place the breadcrumbs in a medium bowl and cover with the milk. Stir to cover with milk and let sit for about 5 minutes. Place the meat in a large mixing bowl and season with salt and pepper. Add in the eggs, parsley, oregano, garlic, and ½ cup parmesan. Drain the breadcrumbs from the milk and add to the bowl with the meat mixture. With your hands, mix to combine the ingredients. Mix well but do not overmix or else the meatballs will become tough. With a spoon or your hands, scoop meat with your hands and roll into 2-inch balls and place on the oiled sheet pan. Continue with the remaining meat. Brush the tops of the meatballs with the remaining oil and place into the oven. Bake the meatballs for 15-20 minutes until golden brown. 

While the meatballs are baking, place a pot on the stove to heat the tomato sauce and keep on a simmer. When the meatballs are ready, add to the pot of sauce and simmer while you cook the pasta. 

Bring a large pot of water to a boil and add a big pinch of salt. When boiling, add the spaghetti and cook according to al dente on the package instructions. To finish the spaghetti and meatballs, remove the meatballs to a bowl or platter, leaving the sauce in the pot. Strain the pasta and add to the pot with the reserved sauce and serve alongside the meatballs with the remaining parmesan and parsley.