Sriracha Marinara with Meatballs

Ingredients

• For the meatballs:
• 1 pound ground pork or turkey half of each
• 10 oz frozen chopped spinach, thawed and squeezed of excess moisture
• 3 tablespoons plain dried breadcrumbs
• 1 egg white
• 1/2 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• For the sauce:
• 2 teaspoons olive oil
• 1 small onion, diced
• 1 clove garlic, chopped
• 1 28-oz can crushed tomatoes
• 2 tablespoons sriracha sauce, or more to taste
• 1 pound spaghetti
• 1/4 cup fresh parsley leaves, chopped

Directions

1. Put the meat, spinach, bread crumbs, egg whites, oregano, salt, and pepper in a large bowl, then use your hands to work everything together thoroughly.
2. Shape the mixture into about 20 meatballs and set them on a baking sheet. Mist them with oil, or, if you prefer, coat them by rolling each one in a small dish of oil.
3. Heat the broiler. Broil the meatballs until they are browned, about 10 minutes total, rotating the baking sheet once so they cook evenly.
4. While that is happening, warm the olive oil in a large, heavy pot over medium heat until it shimmers. Stir in the onion and cook until it looks translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
5. Pour in the tomatoes and sriracha and heat until the sauce boils. Lower to a simmer for 10 minutes, then add the meatballs and keep simmering until the centers are cooked through.
6. In a large pot, cook the pasta in salted water until al dente, saving 1 cup of the starchy water before draining.
7. Drain the pasta, transfer it to the sauce, and toss until coated, splashing in the reserved water if the sauce needs loosening. Finish with parsley and serve.