Chicken Gravy and Meatballs with Multigrain Spaghetti

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Chicken Meatballs:

1 pound ground chicken

2 large elephant ear garlic cloves, finely minced

3 tablespoons finely chopped fresh parsley leaves

3/4 cup grated Parmesan or Romano

1 egg slightly beaten with 1 tablespoon water

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup light extra virgin olive oil

Chicken Gravy:

1/4 cup plus 2 tablespoons light extra-virgin olive oil

2 fresh sprigs fresh rosemary

2 cloves elephant ear garlic, minced

1/4 red onion, chopped

1/4 yellow sweet onion, chopped

1 small shallot, chopped

3 tablespoons tomato paste

2 (28-ounce) cans crushed plum tomatoes with basil (recommended: RedPack brand)

2 cups chicken broth

1 tablespoon finely chopped parsley leaves

6 leaves fresh basil, torn

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon dried oregano

2 tablespoons dry white wine

1/4 teaspoon ground sage

1/4 teaspoon ground nutmeg

1 tablespoon grated Parmesan or Rromano

1 teaspoon chopped parsley leaves

Spaghetti:

1 (14.5 ounce) box multigrain spaghetti

Garnish:

1 tablespoon grated Parmesan or Romano

1 tablespoon chopped parsley leaves