Spaghetti and Homemade Meatballs

Instructions

Step 1: In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, black pepper, milk, and parsley.

Step 2: Mix until just combined and shape the mixture into evenly sized meatballs.

Step 3: Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides.

Step 4: Remove the meatballs from the skillet and set aside.

Step 5: In the same skillet, sauté the chopped onion until softened.

Step 6: Add the minced garlic and cook for 1 minute until fragrant.

Step 7: Stir in the crushed tomatoes, tomato paste, salt, black pepper, oregano, dried basil, and sugar.

Step 8: Return the meatballs to the sauce and simmer on low heat for 25 to 30 minutes until the meatballs are fully cooked.

Step 9: Meanwhile, cook the spaghetti according to package instructions until al dente.

Step 10: Drain the spaghetti and toss lightly with some of the sauce.

Step 11: Serve the spaghetti topped with meatballs and extra tomato sauce.

Step 12: Garnish with fresh basil leaves before serving.

Storage and Reheating Tips

Store leftover spaghetti and meatballs in an airtight container in the refrigerator for up to 4 days.

Freeze cooled meatballs and sauce in freezer-safe containers for up to 3 months.

Reheat on the stovetop over medium heat or