Spaghetti and Turkey Italian Sausage Meatballs

Combine turkey, sausage, bread crumbs, egg, 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Mix gently and roll into 1-inch balls. Heat olive oil in a large nonstick skillet over medium heat. Brown the meatballs in batches. Return the browned meatballs to the skillet and cook, covered, 3 to 5 minutes, or until cooked through. Remove meatballs to a plate and keep warm. Add chicken broth to pan, bring to a boil, and scrape pan to loosen any brown bits. Add onion, garlic and fennel seeds and cook, stirring, for 3 minutes. Add tomatoes, tomato sauce, orange zest, marjoram, capers and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Simmer 10 minutes, stirring occasionally. Meanwhile, cook pasta in boiling salted water. Drain in a colander and transfer to a platter. Top with meatballs and sauce and toss to combine. Sprinkle with Parmesan cheese and chopped parsley. Makes 8 servings.