📖 Instructions

1. Prepare the Meatballs: In a large bowl, gently combine 1 pound of ground beef (or a mix of beef and pork) with 1/2 cup of breadcrumbs (I like to use Italian seasoned), 1/4 cup of grated Parmesan cheese, 1 egg (lightly beaten), 2 cloves of minced garlic, 1 tablespoon of chopped fresh parsley, 1/2 teaspoon of dried oregano, a pinch of red pepper flakes (optional), salt, and pepper to taste. Be careful not to overmix, as this can make the meatballs tough. Tip: Gently use your hands to combine the mixture until just combined. No need to be aggressive here. The key is to handle with care.
2. Shape the Meatballs: Using your hands or a small ice cream scoop, form the meat mixture into 1-inch meatballs. Aim for consistent size for even cooking. Pro-tip: wet your hands to prevent the meat from sticking while rolling.
3. Brown the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs to the skillet in batches, being careful not to overcrowd the pan. Brown them on all sides until they are nicely seared. This step adds flavor and helps them hold their shape while simmering in the sauce. Don't worry about cooking them through at this point.
4. Prepare the Tomato Sauce: Remove the meatballs from the skillet and set aside. In the same skillet, add 1 diced onion and cook until softened, about 5 minutes. Add 2 cloves of minced garlic and cook for another minute until fragrant. Watch them close cause they can burn really quickly.
5. Simmer the Sauce: Pour in one 28-ounce can of crushed tomatoes, one 15-ounce can of tomato sauce, 1/2 cup of water or red wine (optional, for extra flavor), 1 teaspoon of dried basil, 1/2 teaspoon of dried oregano, 1/4 teaspoon of sugar (to balance the acidity), salt, and pepper to taste. Stir well to combine. Bring the sauce to a simmer.
6. Cook the Meatballs in Sauce: Gently add the browned meatballs to the simmering sauce. Reduce the heat to low, cover the skillet, and let the meatballs simmer in the sauce for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer they simmer, the more flavorful and tender they will become.
7. Cook the Spaghetti: While the meatballs are simmering, cook 1 pound of spaghetti according to package directions. Be sure to salt the water generously. Cook until al dente.
8. Combine and Serve: Drain the spaghetti and add it directly to the skillet with the meatballs and sauce. Toss to coat the spaghetti evenly. Serve immediately, garnished with fresh parsley and grated Parmesan cheese, if desired. A side of garlic bread is always a welcome addition.
9. ENJOY!!