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In a large bowl, combine all meatball ingredients. Mix until just combined, then roll into 1½-inch balls.
Heat a bit of olive oil in a large skillet over medium heat. Brown the meatballs on all sides (they don’t need to be fully cooked yet). Remove and set aside.
Make the Sauce:
In the same skillet, add more olive oil if needed. Sauté the onion until soft (about 5 minutes), then add the garlic and cook briefly.
Pour in the crushed tomatoes, oregano, salt, pepper, and sugar if using. Stir and bring to a simmer.
Return the browned meatballs to the sauce. Cover and simmer for 25–30 minutes, until the meatballs are fully cooked and the sauce has thickened.
Cook the Pasta:
While the sauce simmers, cook spaghetti in a large pot of salted boiling water until al dente. Drain and toss with a little olive oil or a spoonful of the marinara to prevent sticking.
Assemble and Serve:
Plate the spaghetti, ladle the marinara and meatballs over the top, and sprinkle with Parmesan. Garnish with fresh basil.
Serving and Storage Tips:
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