How to Make Italian Meatballs:

1. Set aside for 5 minutes after combining the bread pieces with 2/3 cup water, then mash with a fork.
2. 1 pound of beef, 1 pound sausage, 1/4 cup parmesan, 4 chopped garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 egg, and mashed bread crumbs Mix until everything is well blended.
3. Dredge/roll meatballs in flour, dusting off excess. Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in 2 batches without crowding the pan and saute until browned on all sides (about 6 minutes total or 2 minutes per side). Remove meatballs and set aside (don’t worry about cooking through at this point).

How to Make Easy Marinara Sauce:

1. Over medium heat, add extra oil if necessary and sauté 1 cup chopped onion, turning frequently, until tender and golden (5 min). Stir in 4 minced garlic cloves for 1-2 minutes, or until aromatic.
2. Combine 2 cans crushed tomatoes and 2 bay leaves in a mixing bowl. Bring to a gentle boil (stir to ensure that it is truly boiling and not merely sending bubbles to the surface).
3. Return the meatballs to the pan with the tomato sauce, partially cover with a lid or cover with a splatter screen, and cook at a slow simmer for 30 minutes, turning the meatballs regularly. The meatballs will be soft, and the sauce will thicken. Stir in chopped fresh basil and season with salt and pepper to taste five minutes before the sauce is done.

How to Make Spaghetti and Meatballs

1. Cook the pasta according to package directions until al dente (or until desired doneness), then drain and return to the empty pot.
2. Toss the pasta with the sauce and meatballs to incorporate. Transfer to a big dish to serve family-style, top with parmesan cheese and fresh basil, and serve hot.