Add Meatball Recipe

Soak crumbs

Place the bread crumbs in a small bowl and pour the milk over them. Let sit 5 minutes until absorbed.

Combine meatball mixture

In a large bowl, add the ground beef, ground pork, soaked bread crumbs (including any remaining milk), grated Parmesan, minced garlic (2 cloves), chopped parsley, dried oregano, 1.5 tsp salt, and 0.75 tsp black pepper. Crack in the egg. Using your hands or a fork, gently combine everything until just evenly mixed—do not overwork (about 20-30 light turns).

Portion

Line a sheet pan with parchment. Using a 1.5-tablespoon scoop or your hands, portion the mixture into roughly 1 1/4-inch meatballs (about 18-20). Roll each gently to form smooth spheres.

Brown meatballs

Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Brown the meatballs in batches, 2-3 minutes per side, rotating so each gets color. You do not need to cook through—just develop a golden crust. Transfer browned meatballs to a plate and set aside.

Sauté aromatics

In the same skillet (wipe out excess oil leaving about 1 tablespoon), add 1 tablespoon olive oil if needed and reduce heat to medium. Add the diced onion and sauté 5-6 minutes until translucent. Add the remaining 3 cloves minced garlic and cook 30-60 seconds until fragrant, stirring so garlic doesn't burn.

Build sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes and 1/2 cup water or stock, stirring to combine. Add dried basil, 1/2 tsp oregano, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp sugar if using. Bring to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering sauce. Partially cover and simmer gently for 18-22 minutes, turning meatballs once halfway through so they cook evenly. Sauce should thicken slightly and meatballs reach an internal temperature of 160°F (71°C). If sauce gets too thick, add a splash of water.

Cook pasta

About 12 minutes before the sauce is done, bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook the spaghetti according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup pasta cooking water, then drain the pasta.

Combine pasta and sauce

Add the drained pasta to the skillet with the sauce and meatballs (or transfer sauce to the pasta pot). Toss gently to coat, adding reserved pasta water 2-4 tablespoons at a time as needed to help the sauce cling and reach desired consistency.

Serve

Divide pasta and meatballs among 4 plates (or 3 generous servings). Top with grated Parmesan and chopped fresh basil or parsley. Serve immediately.