A delightful twist on the traditional spaghetti and meatballs, offering a rich and flavorful dining experience.
In a mixing bowl, combine the ground beef, onion, garlic, salt, pepper, egg, and breadcrumbs until well mixed.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into small, even-sized meatballs.
Use a small ice cream scoop to ensure uniform size for even cooking.
Heat a nonstick skillet over medium heat and cook the meatballs until browned on all sides.
Cook in batches if necessary to avoid overcrowding the skillet.
In a saucepan, combine the crushed tomatoes, oregano, basil, and sugar. Simmer over low heat.
Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
Add the browned meatballs to the sauce and simmer until fully cooked.
Cover the saucepan to retain moisture and enhance the flavors.
Cook the spaghetti according to the package instructions until al dente.
Add a pinch of salt to the boiling water for flavor.
Serve the meatballs and sauce over the cooked spaghetti, garnished with Parmesan cheese.
Top with additional fresh basil for a burst of color and flavor.
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