Spaghetti with Meatballs

Instructions

1. Fill a large pot with water, add a pinch of salt, and bring it to a boil over medium-high heat.
2. While waiting for the water to boil, combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, salt, and black pepper in a mixing bowl. Mix gently with your hands until just combined. Do not overmix. Tip: Wet your hands slightly to prevent the mixture from sticking to them.
3. Form the meat mixture into small meatballs, about the size of a golf ball. Set them aside on a plate.
4. Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs and cook until they are brown on all sides, about 8-10 minutes. Use tongs or a fork to turn them carefully. Tip: Do not overcrowd the skillet; cook in batches if necessary.
5. Once all the meatballs are browned, remove them from the skillet and place them on a plate. Drain excess oil from the skillet, leaving about 1 tablespoon.
6. Add chopped onion to the skillet and sauté for 2-3 minutes, until softened. Stir in the marinara sauce and bring it to a gentle simmer.
7. Return the meatballs to the skillet, cover, and let them simmer in the sauce for 20 minutes. This allows them to finish cooking and absorb flavor from the sauce.
8. While the meatballs are simmering, add spaghetti to the boiling water. Cook according to the package instructions until al dente, about 8-10 minutes. Drain the spaghetti using a colander.
9. Serve the spaghetti on plates topped with meatballs and sauce. Garnish with fresh basil leaves. Tip: For a richer flavor, you can sprinkle extra Parmesan cheese on top before serving.