Florentine Meatballs and Linguine

Florentine Meatballs

• 10 sprigs fresh parsley leaves only
• 5 oz fresh baby spinach de-stemmed
• 4 garlic cloves divided
• 2 oz milk
• 1 tbsp onion powder
• 1 tsp oregano fresh or dried
• 16 oz ground beef crumbled
• 1 oz grated Parmesan cheese
• 1 large egg
• 3 oz bread crumbs
• 1 tsp salt
• ¼ tsp fresh ground black pepper
• 3 oz yellow onions in pieces
• 2 oz extra virgin olive oil plus extra to grease

Pasta and Sauce

• 30 oz canned crushed tomatoes
• 1 tsp salt
• 1 tsp sugar
• 8 - 10 fresh basil leaves torn, divided
• 43 oz water
• 12 oz spinach linguine, dried
  lub 12 oz linguine dried
• Parmesan cheese shaved, to garnish