Italian Meatballs (and Spaghetti)

Steps

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1. 1
   In a bowl, combine ground beef, eggs, salt, black pepper, garlic powder, breadcrumbs, cheese, and fresh parsley. Mix thoroughly by hand until well combined.
   ≈0:16
2. 2
   Refrigerate the meat mixture to allow the flavors to meld together.
   ≈1:59
3. 3
   Remove the chilled mixture and gently form it into uniform-sized meatballs, ensuring they are all roughly the same size.
   ≈2:40
4. 4
   Heat oil in a pan with garlic and sliced onions. Once the oil is hot, carefully add the meatballs and fry them.
   ≈5:18
5. 5
   Turn the meatballs occasionally so they brown evenly on all sides until they reach a golden-brown color.
   ≈7:45
6. 6
   In another pot, heat olive oil and sauté the chopped yellow onion and minced garlic until softened. Add tomato puree, salt, black pepper, and fresh basil leaves. Bring to a simmer over low heat.
   ≈5:25
7. 7
   Transfer the fried meatballs into the tomato sauce. If the sauce is too thick, add a little water. Cover and simmer for 45 minutes to 1 hour, stirring occasionally.
   ≈8:50
8. 8
   Before finishing, taste the sauce and adjust the seasoning as needed. Once ready, serve with spaghetti, in a sandwich, or on their own.
   ≈20:23