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
  of 12 oz linguine, dried
• Parmesan cheese, shaved, to garnish