📝 Instructions
= Recipe
1. Cook 1 lb spaghetti in a large pot of boiling salted water until al dente. Drain and set aside.
2. In a large bowl, combine 1 lb ground beef, 0.5 cup breadcrumbs, 0.25 cup milk, 0.25 cup grated Parmesan, 0.25 cup chopped fresh parsley, 2 garlic cloves (minced), 1 egg, 1 tsp kosher salt, and 0.25 tsp black pepper. Mix well and form into 12 meatballs.
3. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook meatballs, turning occasionally, until browned on all sides, 8-10 minutes. Transfer to a plate.
4. In the same skillet, add 1 medium onion (chopped) and cook until softened, 5 minutes. Add 28 oz can crushed tomatoes and 0.25 tsp red pepper flakes; season with salt and pepper. Bring to a simmer, then reduce heat and simmer 10 minutes.
5. Add meatballs back to the skillet and simmer 5 minutes more. Serve over spaghetti, garnished with torn fresh basil leaves and grated Parmesan.
