Meatballs Spaghetti

We start by chopping 2 onions and 3 garlic cloves.

We place a pan over heat and add a bit of oil, then sauté the onions and garlic until softened.

In another bowl, we place 50 grams of breadcrumbs that have been soaked in hot water and mix them until soft.

In a large mixing bowl, we add 1 kilogram of ground meat, then add the sautéed onion and garlic mixture.

We season the meat with 2 teaspoons of onion powder, 2 teaspoons of garlic powder, 2 teaspoons of chili flakes, 1 teaspoon of black pepper, 1 tablespoon of dried oregano, and salt to taste.

We finely chop half a bunch of parsley and add it to the meat mixture

We sprinkle in some grated Parmesan cheese as desired

We mix all the ingredients well by hand until fully combined, then shape the mixture into medium-sized meatballs.

In a hot pan, we add some oil and fry the meatballs until golden brown on the outside, then set them aside.

In the same pan, we prepare the sauce by adding 1 chopped onion and 2 crushed garlic cloves and sautéing them briefly

We then add 7 crushed tomatoes, 2 teaspoons of oregano, 2 teaspoons of paprika, and salt to taste.

We return the meatballs to the pan with the sauce, cover it, and let them simmer on low heat for 20–30 minutes.

In a separate pot, we boil water with a pinch of salt, then add 500 grams of spaghetti and cook until tender.

Once cooked, we drain the spaghetti and toss it with a sprinkle of oregano.

To serve, we spread a layer of sauce on the plate, place the spaghetti on top, then add the meatballs and spoon more sauce over everything.

We garnish the dish with grated Parmesan cheese and some chopped parsley.