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1 large egg

3 tablespoons finely chopped fresh basil (plus more for serving)

3 tablespoons finely chopped fresh parsley

1 teaspoon dried oregano

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

2 cloves garlic, minced

¼ cup water

1½ pounds ground 'meatloaf mix' (approximately equal parts ground beef, pork and veal) - (I typically use equal parts, ground beef, and pork)

¾ cup dried Italian style bread crumbs (such as Progresso)

½ cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)

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1. Preheat the oven to 350°F and set an oven rack in the middle position.

2. In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic and water. Add the meat, breadcrumbs and cheese and mix until just combined (your hands are the best tool). Do not overwork it.

3. Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet. Bake for about 10 minutes, then remove the baking sheet from oven and use a metal spatula to turn the meatballs (they will stick a bit but should release easily when you scrape under them with the spatula). Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.

SPAGHETTI SAUCE

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¾ cup chopped onion

5 cloves garlic, minced

¼ cup olive oil

2 (28 ounce) cans whole peeled tomatoes (l’ll use diced)

2 teaspoons salt

1 teaspoon sugar

1 bay leaf

1 (6 ounce) can tomato paste (I always use more than what they ask for, typically double)

¾ teaspoon dried basil

½ teaspoon ground black pepper

I also add 1 (28 ounce) cans crushed tomatoes.

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1. Heat olive oil.

2. Cook, onion and garlic.

3. Add all other ingredients.

4. Serve with fresh basil and top with Parmesan cheese.