1. Lightly coat a baking dish with nonstick spray.

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2. In the bottom of the mixing bowl beat an egg, then add in 3-4 tbl of parmesan cheese, 3 tbl of  Tuscany Reserve, and 1 cup of diced onions.

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3. Mix ingredients until combined, being careful not to compact the meat.

 

4. Shape the mixture into meatballs and add them to the baking dish.

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5. Whisk together the remaining herb and egg paste. Brush over the top of the meatballs.

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6. Bake 18 to 22 minutes at 400 degrees F, until cooked through

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7. In the meantime, bring a pot of water to a boil and load in your spaghetti.

 

8. Add 1 tbl of olive oil to the boiling water and pasta to prevent spaghetti from sticking. 

 

9. Let the spaghetti boil on  medium heat for 8-10 minutes, or until pasta is al dente. 

 

10. In a medium sauce pan mix together the marinara sauce and 2-3 tbl of Tuscany Reserve.

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11. Let sauce heat up and add the meatballs once they are done, stir occasionally.

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12. Drain the pasta, place it in individual dishes and top it off with your sauce and meatballs.

 

13. Serve hot and pair with your favorite Tuscan Wine!

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