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1
heat the 2 table-spoons oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes. Remove from the heat and let cool slightly.
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2
Whisk the eggs, 3 tablespoons cold water, and the parsley together in a large bowl. Add the garlic, beef, veal, pork, cheese, and salt and pepper and gently mix together until combined. Add the bread crumbs, a tablespoon at a time, until the mixture just holds together. Cover and refrigerate for at least 30 minutes and up to 1 day.
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3
Form the meat mixture into 1 1/2-inch balls. Heat the remaining 1 cup oil in a large saute pan over high heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides. Drain on a baking sheet lined with paper towels.
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4
heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic, and red pepper flakes, and cook until the onion is soft and the garlic is lightly golden brown on both sides, 5 minutes. Add the tomato paste and cook for 30 seconds. Stir in the pureed tomatoes. Make a slit in the side of the cubanelle chile with a paring knife, and add it and the parsley sprigs to the sauce. Bring to a boil and cook, stirring occasionally, until slightly thickened, 20 minutes. Season with salt and pepper.
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5
Add the meatballs to the sauce, reduce the heat to medium, and simmer until the meat-balls have cooked through and the sauce is thickened, about 20 minutes.
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6
To serve, put the spaghetti on a platter and top with the meatballs (use a slotted spoon). Stir the chopped basil into the tomato sauce, and ladle some of the sauce over the spaghetti and meatballs. Top with lots of Parmesan and garnish with basil.
