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Classic spaghetti and meatballs in a rich tomato sauce is the quintessential family dinner that never gets old. This protein-packed comfort food is perfect for feeding hungry crowds.
In a large bowl, gently combine the ground beef, ground pork, eggs, grated parmesan, breadcrumbs, milk, 1/2 tsp salt, 1/2 tsp black pepper, and half of the minced garlic using your hands until just mixed. Be careful not to overwork.
Shape the mixture into 1.5-inch meatballs and place them on a baking sheet. Chill in the fridge for 15 minutes to help them hold their shape.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the meatballs in batches for 2-3 minutes per side, turning gently to get an even crust. Set aside (they will finish cooking in the sauce).
In a separate large pot or Dutch oven, add a little olive oil and sauté the chopped onion and remaining garlic over medium heat until translucent, about 3-4 minutes. Stir in dried oregano, dried basil, and crushed red pepper flakes for 1 minute until fragrant.
Pour in the canned crushed tomatoes and add sugar and 1.5 tsp salt. Bring to a simmer, then carefully nestle the browned meatballs in the sauce. Simmer uncovered on low for 30-35 minutes until the meatballs are cooked through and the sauce thickens. Stir occasionally and avoid letting the sauce boil vigorously.
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until just al dente. Drain, reserving 1/2 cup pasta water.
Taste the sauce and adjust seasoning if needed. Add cooked spaghetti directly to the sauce, tossing gently to combine and adding reserved pasta water as needed for desired consistency.
Serve hot, sprinkled with extra parmesan and fresh basil if desired. For best results, let the pasta rest in the sauce for a minute before plating to help absorb flavor.
