1 pound ground sirloin
- 1/3 cup panko
- 1 large egg, lightly beaten
- 5 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil, divided
- 1 (28-oz) can crushed tomatoes
- 2 cups water
- 8 ounces spaghetti, broken in half
- 1/4 cup fresh basil, chopped
- Grated cheese for serving
- Combine meat, panko, egg, half the garlic, Italian seasoning and some salt and pepper in a bowl and knead gently until combined. Form meat into 48 meatballs, about 1-inch around. Refrigerate for 20 minutes to firm up the meat.
- Heat oil in a large, 12-inch non-stick skillet with high sides over medium heat until just smoking. Cook meatballs until well browned all over, 2-3 minutes per side. Transfer meatballs to a paper towel-lined plate. Drain fat from the skillet.
- Add 1 tablespoon oil to the now-empty skillet over medium-high heat. Add the remaining garlic and cook until fragrant, about 30 seconds. Add tomatoes, water, pasta, salt and pepper and bring to a boil. Cover, reduce heat to medium-low and cook, stirring often, until pasta begins to soften, about 7 minutes.
Return meatballs to the skillet and simmer, covered, until meatballs are cooked through and pasta is al dente, 5-10 minutes. Off heat, stir in basil. Serve with grated cheese.