Mince the garlic and onion, and add half of each in a bowl with minced meat, salt and a small splash of water. Mix together.
2
Form the dough into medium-sized meatballs, and fry in a frying pan until golden brown on all sides (they do not need to be completely cooked through).
3
Boil spaghetti in well-salted water.
4
Remove the meatballs from the pan and fry the rest of the garlic and onion in the fat left over from the meatballs.
5
When the onion is soft, add diced tomatoes and the meatballs. Let the tomato sauce simmer for at least 15 minutes.
6
Add a small splash of pasta water, finely chopped basil and grated parmesan towards the end of the cooking time.
7
Serve the spaghetti with meatballs in tomato sauce, some extra grated parmesan and baguettes.
8
Put half of the meatballs in tomato sauce if you follow a weekend dinner with leftover dinner.
