Gluten Free Spaghetti and Meatballs

Ingredients

• 1 medium yellow onion, halved
• 1 cup instant potato flakes
• 1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/3 cup), plus more for serving
• 1/4 cup heavy cream
• 2 large eggs
• 2 tablespoons finely chopped fresh oregano
• 3 large garlic cloves, grated
• 5 teaspoons kosher salt, divided
• 1 teaspoon black pepper
• 1 pound ground pork
• 1 pound 80% lean ground beef
• 2 tablespoons extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper
• 3 tablespoons tomato paste
• 2 (28-ounce) cans whole San Marzano tomatoes, undrained
• 3 oregano sprigs
• 2 basil sprigs
• 1 bay leaf
• 24 ounces uncooked corn-and-rice gluten-free spaghetti (such as Barilla)
• Torn fresh basil (optional)

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