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1
While preparing the rest of this dish, start heating a large pot of water so you are ready to cook your pasta.
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2
Combine the pork, eggs, bread crumbs, 3/4 of the cloves from a full head of garlic (roughly chopped), Parmesan, Italian parsley, 1 teaspoon salt and pepper in a large bowl.
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3
Mix to combine and then form into 1 meatballs.
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4
For the marinara, mince the remaining garlic and add it and 1/4 cup of olive oil to a large saucepan.
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5
Heat for several minuted until the garlic is golden and then add the pureed tomatoes.
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6
Season the sauce with salt and pepper to taste and simmer over low heat.
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7
Add remaining 1/4 cup of olive oil to a second saucepan and drop the meatballs in one by one.
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8
Cook the meatballs in batches to avoid crowding if necessary.
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9
Season generously with salt and pepper.
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10
Turn the meatballs when they are solid enough not to break when picked up with a pair of tongs.
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11
Season again with salt and pepper.
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12
When the marinara is thickened (after about 15 to 20 minutes) add basil and stir to combine.
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13
Toss the sauce with the cooked spaghetti.
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14
Plate a pile of spaghetti and nest several meatballs on top.
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15
Garnish with Italian Parsley and serve with Parmesan cheese.
