# What You Need:
→ Meatballs
01 - 1.1 lb ground beef
02 - 3.5 oz breadcrumbs
03 - 1/4 cup milk
04 - 1 large egg
05 - 2 tbsp chopped fresh parsley
06 - 2 tbsp grated Parmesan cheese
07 - 2 garlic cloves, minced
08 - 1 tsp salt
09 - 1/2 tsp black pepper
→ Tomato Sauce
10 - 2 tbsp olive oil
11 - 1 small onion, finely chopped
12 - 2 garlic cloves, minced
13 - 28 oz canned crushed tomatoes
14 - 1 tsp dried oregano
15 - 1 tsp dried basil
16 - 1/2 tsp sugar
17 - Salt and black pepper to taste
→ Spaghetti
18 - 12 oz dried spaghetti
19 - Salt for pasta water
→ For Serving
20 - Fresh basil leaves (optional)
21 - Extra grated Parmesan cheese
# Step-by-Step Directions:
01 - Combine breadcrumbs and milk in a bowl and allow to soak for 3 minutes until softened.
02 - Add ground beef, egg, parsley, Parmesan, garlic, salt, and pepper to the breadcrumb mixture; mix gently until just combined.
03 - Shape mixture into 16 evenly sized meatballs.
04 - Heat olive oil in a large skillet over medium heat; add meatballs and brown all sides for 6 to 8 minutes. Remove and set aside.
05 - In the same skillet, cook onion for 3 minutes until softened; add garlic and cook for 1 minute.
06 - Add crushed tomatoes, oregano, basil, sugar, salt, and pepper; stir and bring to a simmer.
07 - Return meatballs to sauce; cover and simmer on low heat for 25 minutes, stirring occasionally.
08 - Boil salted water in a large pot; cook spaghetti according to package instructions until al dente, then drain thoroughly.
09 - Plate spaghetti topped with meatballs and sauce; garnish with fresh basil leaves and extra Parmesan as desired.
