A Comforting Italian Classic: Spaghetti and Meatballs

Preheat the oven to 375°F (190°C). In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, beaten egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined. Form the mixture into 1 ½-inch meatballs and place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until cooked through and browned.

Make the Sauce:
While the meatballs bake, heat olive oil in a large saucepan over medium heat. Add the diced onion and garlic, sautéing until soft and fragrant (about 3-4 minutes). Stir in the crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring to a simmer and cook for 20-25 minutes, allowing the sauce to thicken and develop rich flavors.

Cook the Pasta:
While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and set aside.

Combine Meatballs and Sauce:
Once the meatballs are done, add them to the sauce, stirring gently to coat. Let the meatballs simmer in the sauce for 5-10 minutes, allowing the flavors to meld.

Serve:
Serve the meatballs and sauce over the cooked spaghetti. Garnish with freshly grated Parmesan cheese and chopped parsley, if desired.

Serving and Storage Tips: