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1
Bring a large pot of well-salted water to a boil for the spaghetti.
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2
For the meatballs: In a large bowl, add the lamb, pork, Parmesan, parsley, breadcrumbs, egg, garlic and some salt and pepper.
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3
Mix until combined; be sure not to overmix, so the meatballs stay tender.
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4
Form into 24 golfball-size balls; place on a large plate, and chill in refrigerator for at least 15 minutes to firm up, so the meatballs don't fall apart when seared.
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5
For the sauce: Heat a large Dutch oven over medium-high heat.
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6
Add olive oil to coat the pan, then add the meatballs.
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7
Cook, turning occasionally, until browned on all sides, about 10 minutes.
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8
Transfer the seared meatballs to a plate.
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9
To the same pan, add the garlic and onion; saute until the garlic just begins to brown at the edges.
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10
Add the pureed tomatoes, oregano, some salt and pepper, and the meatballs.
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11
Reduce the heat to low and simmer until the meatballs are fully cooked, 30 minutes.
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12
Add the spaghetti to the pot of boiling water, and cook according to package directions.
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13
Strain into a colander, then add the cooked pasta to tomato sauce, tossing everything together to coat the noodles.
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14
Garnish with freshly grated Parmesan, and serve.
