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Instructions:
1. MAKE THE MEATBALLS:
In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, parsley, garlic, eggs, salt, pepper, and milk. Mix until just combined—don’t overwork the mixture.
Form the mixture into 1.5-inch meatballs. Place them on a baking sheet lined with parchment paper.
2. BROWN THE MEATBALLS:
Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs in batches, browning them on all sides. They don’t need to be cooked through at this point. Once browned, transfer them to a plate and set aside.
3. MAKE THE SAUCE:
In the same skillet, add more olive oil if needed and sauté the onion and garlic until softened and fragrant.
Add the crushed tomatoes, tomato sauce, tomato paste, sugar (if using), basil, oregano, salt, and pepper. Stir well to combine.
Return the meatballs to the skillet, submerging them in the sauce. Cover and simmer on low heat for about 30 minutes, or until the meatballs are cooked through.
4. COOK THE SPAGHETTI:
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 spaghetti and return it to the pot.
5. SERVE:
You can either mix the spaghetti with the sauce and meatballs in the pot or serve the spaghetti on plates and top with meatballs and sauce.
Garnish with additional grated Parmesan and chopped parsley.
Tips:
Meatball Mixture: If the meatball mixture feels too wet, you can add a bit more breadcrumbs. If it’s too dry, add a little more milk.
Sauce Consistency: If the sauce is too thick, you can thin it with a bit of water or broth. If it’s too thin, let it simmer uncovered for a few more minutes to thicken.
Serving Suggestion: For an extra touch of flavor, serve with garlic bread and a side salad.
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