note: start early because you might have to might have to do two rounds in the oven

Preheat oven to 350 degrees.

Chop onions and garlic. Beat egg with a fork. Combine all ingredients except for meat in large bowl. Add meat, mix with your hands. Form meatballs, diameter approx 1” or a little larger. Arrange in 9x13 pan (works well in the glass pan). Cover with foil and cook for approximately 40 minutes.

Prepare the vegetarian meatballs as instructed.

In the meantime, bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and some freshly ground black pepper). Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm until ready to toss with pasta.

While the meatballs are cooking, bring a large pot of well-salted water to a boil. (Remember Katie's GF pasta) Add the spaghetti and cook until al dente. Drain, then toss with the sauce and meatballs (you may find it easier to toss everything together in the pasta pot rather than the skillet; it depends on the sizes of pans you are using.). Serve topped with fresh basil and more grated cheese.