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Classic meatballs in tomato sauce served over spaghetti — the ultimate family comfort meal. High in protein and deeply satisfying, this mediterranean favorite is perfect for feeding a crowd.
In a large bowl, soak the breadcrumbs in milk for 5 minutes until fully moistened for a tender meatball texture.
Add ground beef, ground pork, eggs, Parmesan cheese, half of the parsley, 1 tsp salt, 1/2 tsp pepper, and half of the minced garlic to the breadcrumb mixture. Mix gently until just combined—do not overwork.
Form the mixture into 1.5-inch meatballs and set on a tray.
In a large skillet over medium heat, add 2 tbsp olive oil. Brown the meatballs on all sides in batches (about 5 minutes per batch), then set aside. Meatballs do not need to be cooked through yet.
Reduce heat to medium-low, add remaining olive oil and sauté onion for 3 minutes until softened. Stir in remaining garlic, red pepper flakes, and oregano, sautéing for 1 minute.
Pour in crushed tomatoes and sugar. Season with remaining salt and pepper. Simmer sauce for 10 minutes, scraping fond from the pan.
Gently return meatballs to the sauce, cover, and simmer on low heat for 25–30 minutes, or until meatballs are cooked through.
Meanwhile, cook the spaghetti in a large pot of well-salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
Toss cooked spaghetti with a few ladles of the sauce and add reserved pasta water as needed for desired consistency.
Serve pasta topped with meatballs, sauce, remaining parsley, and extra grated Parmesan.
