Killer Spaghetti And Meatballs

• For Sauce:
• 1 onion, thinly sliced
• 3 cloves minced garlic
• 2 tbsp olive oil
• 2 14.5 oz cans of tomato sauce
• 1 6 oz (small) can of tomato paste
• 1/2 cup water
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 2 tbsp Italian or pizza seasoning
• 1 tsp sugar
• 1/2 cup fresh basil, thinly sliced
• 1 lb. spaghetti, cooked according to package directions
• for Meatballs:
• 1.25# ground beef (good quality)
• 3/4 cup Italian bread crumbs
• 3 cloves minced garlic
• 1/2 cup milk
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 2 cups grated or shredded mozzarella
• 1/2 cup diced onion
• 2 tsp. salt
• 1 tsp. pepper
• 1 tsp. garlic powder
• 2 tbsp. Italian or pizza seasoning (or 1 tbsp each dried oregano and dried basil)

1. Prepare meatballs first.
2. Preheat oven to 375. Spray a baking sheet lightly with cooking spray. Combine all ingredients in a large bowl. Using your hands, mix well so that all ingredients are incorporated through, but do not overmix. Shape mixture into golf ball-sized balls and place on baking sheets. Bake for 30-45 minutes or to desired level of doneness. You may want to turn heat up to 425 after 30 minutes if you want a crustier outside on the meatball. Makes 25-30.
3. While meatballs are baking, cook the pasta and start the sauce.
4. In a medium saucepan, heat olive oil over medium-high heat. Add onions and cook until soft. Add garlic, cook for 1 minute. Add tomato sauce, tomato paste and water. Stir until well combined. Lower heat to a simmer. Add all of the seasonings and stir well. Continue to simmer until sauce and seasonings are well blended. Serve over 1/2 to 1 pound of pasta cooked according to package directions. Top with fresh basil.

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Taken from www.epicurious.com/recipes/member/views/killer-spaghetti-and-meatballs-50086966 (may not work)