Spaghetti and Meatballs

Preheat oven to 425F and line a rimmed baking sheet with parchment paper; set aside.

To a large bowl, add all the ingredients, and using a wooden spoon or a gloved hand, mix together all ingredients. Don't overmix.

Using a small 1-tablespoon cookie scoop, form the meatballs. If desired, add a bit of oil to your hands and then roll the meatballs into nice round balls, although straight off the cookie scoop is fine too.* (See Notes)

As you form the meatballs place them on the prepared baking sheet.

After you've formed all the meatballs, bake for about 10 to 12 minutes, or until done.

Set cooked meatballs aside. Tip - While the meatballs are cooking, start on the marinara sauce.

To a large skillet or saucepan, add the oil, onion, garlic, and saute over medium heat for 3 minutes, stir nearly constantly.

Add the tomato paste and cook for 1 minute.

Add all remaining ingredients** (See Notes) and simmer for about 20 minutes. Stir intermittently with a wooden spoon and break up the larger tomato chunks. Tip - While the sauce simmers, make sure to start boiling your spaghetti.

While the sauce simmers, in a separate large pot, cook the spaghetti according to package directions; drain and set aside.

Toss the cooked spaghetti with the marinara sauce, add the meatballs, and serve either family-style or plated.

Optionally garnish with fresh basil or parsley, and optional freshly grated Parmesan cheese.

Meatball recipe is exactly the same as these Cheesy Meatballs with Gnocchi. The marinara sauce is very similar to the red sauce in my Cheesy Meatballs with Gnocchi recipe and is adapted from it.