Beef/ Turkey meatball with spaghetti

Recipe adopted from Everday Food people in a Martha Steward show:

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Ingredients

Makes 35 meatballs

• 3 slices whole-wheat sandwich bread
• 1/4 cup whole milk
• 1 1/2 pounds ground turkey, 93 percent lean, dark meat
• 3 scallions, finely chopped
• 2 small cloves garlic, minced
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 large egg
• Coarse salt and ground pepper

Directions

1. Place bread in food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.
2. In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.
3. With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
4. To freeze, transfer baking sheet to freezer. Freeze for 1 hour to set shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.

How to cook the meatballs is on the spaghetti recipe: 2. In a large skillet, heat olive oil over medium-high heat. Add meatballs and cook until browned, 5 to 7 minutes. Add marinara sauce and 1/2 cup water; cook until heated through, 5 minutes. Add spaghetti and toss to combine; serve immediately.