Marinara Meatball Spaghetti

Soak breadcrumbs in 0.25 cup milk or water for 5 minutes until softened. In a mixing bowl, combine ground meat, soaked breadcrumbs, egg, minced garlic, grated Parmesan, Italian seasoning, salt, and pepper. Mix gently until just combined; do not overwork.

Form meat mixture into 1.5-inch balls. Bring a large pot of salted water to a boil for pasta.

Heat olive oil in a skillet over medium-high heat. Working in batches, brown meatballs on all sides until golden, approximately 2 minutes per side. Transfer to a plate.

In the same skillet, sauté diced onion over medium heat until softened, about 3 minutes. Pour in marinara sauce and stir. Return browned meatballs to the skillet.

Reduce heat to low and simmer meatballs in sauce for 20–25 minutes, stirring occasionally, until meatballs are cooked through and sauce thickens slightly.

While meatballs simmer, cook spaghetti in boiling water according to package directions until al dente. Drain in a colander.

Divide cooked pasta among serving bowls. Ladle meatballs and sauce over each portion. Garnish with grated Parmesan cheese and fresh chopped parsley. Serve immediately.