Boulettes spaghetti

03 — Method

1. SPAGHETTI AND MEATBALLS is THE Italian-American family classic: tender meatballs in a tomato basil sauce.
2. Soak the breadcrumbs in the whole milk in a small bowl for 10 minutes. This keeps the meatballs TENDER.
3. Peel the yellow onion and chop VERY finely (3 mm / ⅛ in dice). Remove the germ from the 5 garlic cloves and chop.
4. Make the MEATBALLS in the large bowl: combine the ground beef, squeezed soaked breadcrumbs, 1 egg, 100 g (1 cup) grated parmesan, half the onion, 3 chopped garlic cloves, chopped parsley, salt and pepper. Knead vigorously for 5 minutes.
5. With damp palms, roll even 4 cm (1½ in) MEATBALLS, about 24 per kilo (2¼ lb), so they cook evenly.
6. Heat 3 tbsp extra-virgin olive oil in the large sauté pan over high heat. Brown the meatballs in batches for 8 minutes, turning gently, until browned all over.
7. Set the meatballs aside. In the same pan, cook the remaining onion 5 minutes until golden. Add the remaining garlic and cook 1 minute. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil and brown sugar.
8. Season the sauce generously. Return the meatballs to the sauce and simmer 25 minutes over low heat. Meanwhile, cook the spaghetti al dente. Serve with the sauce, meatballs, grated parmesan and chopped fresh basil.