Instructions

• Bring a large pot of salted water to a boil and cook 1 lb. spaghetti according to package directions until al dente. Drain and keep warm.
• In a large bowl, combine 1.25 pounds ground beef, 1/2 cup milk, 1/2 cup seasoned bread crumbs, 1 whole egg, 3 tablespoons chopped parsley, 3 cloves garlic (minced), 1/4 cup onion (finely chopped), 1/4 cup grated Parmesan cheese, and salt and pepper to taste. Mix until just combined.
• Using a 3-tablespoon cookie scoop (or by hand), portion the meat mixture and roll into balls. Set the formed meatballs on a plate.
• Place a heavy-bottomed pot or Dutch oven over medium heat. Add olive oil (1/2 cup total, divided). Heat 2 tablespoons of the olive oil, add half the meatballs, and brown on all sides (they do not need to be cooked through). Transfer browned meatballs to a plate.
• Add another 2 tablespoons of the olive oil to the pot, brown the remaining meatballs on all sides, and transfer them to the same plate. Reserve the remaining olive oil for the sauce.
• To the pot with the meat drippings, add the reserved olive oil if needed and 1 cup diced onion. Cook over medium heat until the onion is nearly tender, about 4 minutes. Stir in 2 cloves garlic (minced) and cook until fragrant, about 30 seconds.
• Pour in 2 cans tomato sauce and 1 cup beef broth. Add 2 teaspoons dried basil, 1 teaspoon Italian seasoning, 1 tablespoon sugar, and salt and pepper to taste. Stir to combine.
• Gently add the browned meatballs back into the sauce, turning them to coat. Bring the sauce to a gentle simmer, then reduce heat to low or medium-low and simmer, uncovered, for 30–45 minutes, or until the meatballs are fully cooked and tender. Stir occasionally.
• Taste the sauce and adjust seasoning with salt and pepper if needed.
• Serve the meatballs and sauce over the cooked spaghetti and garnish with chopped fresh basil.