A delightful twist on the classic spaghetti and meatballs, featuring enhanced flavors and a simplified cooking process.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the meatballs.
In a mixing bowl, combine the egg, milk, breadcrumbs, ground beef, onion, parsley, salt, and pepper. Mix until just combined.
Avoid overmixing to keep the meatballs tender.
Shape the mixture into small meatballs and place them on a greased baking sheet.
Use a small ice cream scoop for uniform meatballs.
Bake the meatballs in the preheated oven for 20 minutes, turning halfway through.
Turning ensures even browning on all sides.
Heat olive oil in a large pot over medium heat. Sauté the garlic and onion until fragrant and translucent.
Stir constantly to prevent burning.
Add the canned tomatoes, basil, sugar, salt, and pepper to the pot. Stir to combine and bring to a simmer.
Crush the tomatoes with the back of a spoon for a smoother sauce.
Simmer the sauce on low heat for 30 minutes, stirring occasionally.
Simmering allows the flavors to meld together.
Add the baked meatballs to the sauce and continue to simmer for an additional 20 minutes.
Stir gently to avoid breaking the meatballs.
Cook the spaghetti according to package instructions. Drain and set aside.
Reserve some pasta water to adjust the sauce consistency if needed.
Serve the meatballs and sauce over the cooked spaghetti. Garnish with grated parmesan cheese.
Serve immediately for the best taste and texture.
