1-First Step: Make the tomato sauce Heat 1/4 cup olive oil over medium-low heat in a large saucepan. Add 1/2 cup minced yellow onions and sauté until translucent, about 6-8 minutes. Add 2 teaspoons minced garlic and 6 ounces tomato paste; cook briefly for 1-2 minutes, stirring to caramelize the paste slightly and deepen its flavor. Stir in 7 cups crushed canned tomatoes, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Bring the sauce to a gentle simmer, cover with the lid slightly ajar, and cook about 30 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of water to reach desired consistency.

2-Second Step: Prepare the meatball mixture Preheat the oven to broil and position the oven rack in the lower-middle. Line a baking sheet with foil and lightly grease with olive oil. In a large bowl combine: 2 pounds ground beef (80% to 85% lean), 2 large eggs, 1 cup plain breadcrumbs, 1/2 cup grated parmesan cheese, 1/2 cup finely minced yellow onion, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon Italian seasoning, and 1 teaspoon minced garlic. Mix thoroughly by hand until ingredients are evenly distributed but stop before the mixture becomes overworked. Overmixing tightens proteins and can make meatballs dense.

3-Third Step: Shape and brown the meatballs Scoop about 1/3 cup of the mixture (about 3 ounces) and roll into balls. This recipe yields 14-15 meatballs. Arrange them evenly on the prepared baking sheet. Broil for 10-12 minutes until browned on the first side; flip and broil an additional 2-3 minutes to brown the other side. Browning forms a flavorful crust and reduces the chance of meatballs becoming soggy when they simmer in sauce.

4-Fourth Step: Simmer meatballs in sauce Transfer the browned meatballs gently into the simmering tomato sauce. Tuck them into the sauce so they are mostly covered. Cover the pot with the lid slightly ajar and simmer for at least 1 1/2 hours, stirring every 20 minutes. Low and slow simmering lets the meatballs become fork-tender and allows flavors to join. If the sauce reduces too much, add small amounts of water as needed. Taste and adjust seasoning before serving.

5-Final Step: Serve and garnish When the meatballs are fork-tender and the sauce tastes balanced, plate over spaghetti or your favorite pasta. Garnish with 1/4 cup sliced fresh basil and extra grated parmesan. For a family meal, serve with crusty bread and a simple green salad. For a quick pairing idea, try a light dessert afterward such as an easy berry trifle or a fresh fruit pizza.