Spaghetti and meatballs

In a large bowl, combine the breadcrumbs and milk. Let them soak for a few minutes.
Add the ground beef, grated Parmesan cheese, chopped parsley, egg, minced garlic, salt, black pepper, dried oregano, dried basil, and red pepper flakes (if using) to the breadcrumb mixture.
Mix all the ingredients together until well combined.
Shape the mixture into meatballs, about 1-2 inches (2.5-5cm) in diameter.
Place the meatballs on a plate or tray and refrigerate them for about 30 minutes to firm up.

In a large saucepan, heat the olive oil over medium heat.
Add the chopped onion and minced garlic. Cook until they become translucent and fragrant.
Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper.
Reduce the heat to low, cover, and let the sauce simmer for about 20-30 minutes, stirring occasionally.

Preheat your oven to 180°C (350°F).
Heat a bit of oil in an ovenproof skillet or frying pan over medium-high heat.
Brown the meatballs on all sides in the hot skillet, then transfer them to the preheated oven for about 15-20 minutes, or until cooked through.

While the meatballs are in the oven, cook the spaghetti according to the package instructions until al dente. Drain.

Place the cooked spaghetti on plates.
Top with a generous amount of tomato sauce.
Arrange the meatballs on top of the sauce.
Garnish with fresh basil leaves and grated Parmesan cheese if desired.
Serve hot and enjoy your delicious spaghetti and meatballs!
This recipe should serve approximately 4 people. Adjust quantities and seasonings to your taste preferences. Enjoy your meal!