Spaghetti and Meatballs

• Meatballs

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/3 cup milk
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tbsp chopped parsley (or 2 tsp dried)
• 1 tsp salt
• 1/4 tsp black pepper

• Sauce

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp sugar
• 1/2 tsp salt

• To serve

• 1 lb spaghetti
• Extra grated Parmesan

1. 1Heat the oven to 400°F and line a baking sheet with foil.
2. 2In a large bowl, soak the breadcrumbs in the milk for 2 minutes. Add the rest of the meatball ingredients and mix gently with your hands until just combined.
3. 3Roll into 1 1/2-inch balls (about 18) and place on the sheet. Bake 15 minutes, until browned.
4. 4Meanwhile, warm the olive oil in a large pot over medium heat. Cook the onion until soft, 5 minutes, then the garlic for 1 minute. Add the tomatoes, tomato sauce, herbs, sugar and salt and simmer 10 minutes.
5. 5Add the baked meatballs to the sauce and simmer 15 minutes more.
6. 6Cook the spaghetti in salted water according to the package. Drain and serve topped with sauce, meatballs and Parmesan.

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