Spaghetti and Meatballs

In a large bowl, combine ground meat, breadcrumbs, egg, 2 cloves minced garlic, 0.25 cup parmesan, Italian seasoning, salt, and black pepper. Mix gently with your hands until just combined; do not overmix.

Form mixture into 12 to 16 meatballs, each about 1.5 inches in diameter.

Bring a large pot of salted water to a boil for the pasta.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Working in batches if needed, brown meatballs on all sides, about 8 to 10 minutes total. Remove to a plate.

In the same skillet, reduce heat to medium. Add diced onion and cook until softened, about 3 to 4 minutes. Add 2 cloves minced garlic and cook for 1 minute.

Pour in tomato sauce and add sugar if desired. Stir to combine. Return meatballs to the skillet, nestling them into the sauce. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until meatballs are cooked through.

While the sauce simmers, cook pasta in boiling water according to package directions until al dente. Drain in a colander.

Divide cooked pasta among serving bowls. Top with meatballs and sauce.

Garnish with grated parmesan cheese and chopped fresh parsley. Serve hot.