Spaghetti and Meatballs

Instructions

1. Prepare the meatball mixture
   In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, beaten eggs, chopped parsley, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined, being careful not to overmix.
2. Form and cook the meatballs
   Roll the meat mixture into balls about 1 1/2 inches in diameter. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, add meatballs and brown on all sides, about 6-8 minutes total. Transfer to a plate lined with paper towels.
3. Make the tomato sauce
   In the same skillet, add the remaining tablespoon of olive oil. Add diced onion and cook until translucent, about 3-4 minutes. Add 1 minced garlic clove and cook for 30 seconds until fragrant. Pour in the crushed tomatoes, add 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer.
4. Simmer meatballs in sauce
   Gently add the browned meatballs to the simmering sauce. Cover and cook on low heat for 20-25 minutes, occasionally stirring gently, until meatballs are cooked through and sauce has thickened slightly.
5. Cook the pasta
   Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, usually 8-10 minutes. Drain, reserving 1/2 cup of pasta water.
6. Combine pasta and sauce
   Add the drained pasta to the sauce and meatballs, tossing gently to coat. If the sauce seems too thick, add a splash of the reserved pasta water to reach desired consistency.
7. Serve and garnish
   Transfer the spaghetti and meatballs to a large serving platter or individual plates. Garnish with fresh basil leaves and additional grated Parmesan cheese.