A delightful twist on the classic spaghetti and meatballs, featuring a rich tomato sauce and herb-infused meatballs.
Combine ground beef, parmesan cheese, eggs, minced garlic, parsley, salt, pepper, and breadcrumbs in a large bowl. Mix gently until just combined.
Avoid overmixing the meatball mixture to keep them tender.
Shape the mixture into meatballs about 2 inches in diameter and set them aside.
Use slightly wet hands to prevent the mixture from sticking.
Heat olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove and set aside.
Cook in batches to avoid overcrowding the pot.
In the same pot, sauté the chopped onion until translucent. Add minced garlic and cook for another minute.
Stir constantly to prevent the garlic from burning.
Add crushed tomatoes, oregano, basil, red pepper flakes, sugar, salt, and pepper to the pot. Stir well and bring to a simmer.
Simmering the sauce allows the flavors to meld together.
Return the meatballs to the pot, cover, and let simmer for 30 minutes.
Occasionally stir gently to prevent sticking.
Cook the spaghetti according to package instructions. Drain and set aside.
Reserve some pasta water to adjust the sauce consistency if needed.
Serve the spaghetti topped with meatballs and sauce. Garnish with additional parmesan cheese and fresh basil if desired.
Serve immediately for the best taste and texture.
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