In a large bowl, combine the ground beef, breadcrumbs, Parmesan, parsley, egg, minced garlic, salt, and pepper. Mix until just combined.

Shape the mixture into golf-ball-sized meatballs.

Heat a tablespoon of olive oil in a skillet over medium heat.

Once it’s hot, add the meatballs and cook until they’re browned on all sides, about 10 minutes.

Remove them and set aside.

In the same skillet, add a bit more olive oil if needed and toss in the chopped onion.

Sauté until it’s golden, about 3-4 minutes.

Add the minced garlic, oregano, and basil. Cook for another minute until fragrant.

Pour in the crushed tomatoes, then season with salt and pepper.

Return the meatballs to the skillet, cover, and let it all simmer for about 20-25 minutes.

While the sauce is bubbling, cook the spaghetti according to the package directions.

Make sure to salt your boiling water generously.

Drain the spaghetti and serve with sauce and meatballs.

Finish with a sprinkle of Parmesan cheese and parsley.