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1
Heat 2 tablespoons of the oil in a small saute pan over medium heat.
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2
Add the garlic and cook until soft, about 1 1/2 minutes.
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3
Whisk together the eggs and parsley in a large bowl.
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4
Add the browned garlic, meats and cheese and gently mix together until combined.
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5
Begin adding bread crumbs 1 tablespoon at a time until the mixture just holds together.
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6
Season with salt and pepper, to taste.
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7
Cover and refrigerate for at least 30 minutes.
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8
Form the meat into 1 1/2-inch balls.
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9
Heat the remaining 1 cup of oil in a large saute pan over high heat.
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10
Add the meatballs and fry until golden brown on all sides.
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11
Carefully remove to a baking sheet lined with paper towels.
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12
Heat the oil in a medium saucepan over medium-high heat.
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13
Add the onion, garlic and chili flakes and cook until the onion is soft.
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14
Add the tomato paste and cook for 30 seconds.
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15
Stir in the tomatoes and let simmer, uncovered, for about 10 minutes.
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16
Add the peppers and parsley sprigs, season with salt and pepper, to taste, bring to a boil and cook for 10 minutes, stirring occasionally.
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17
Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes longer.
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18
Drain the spaghetti and return to the pot.
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19
Add some of the sauce and toss to coat for about 30 seconds.
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20
Stir the chopped basil into the tomato sauce and ladle some of the sauce over the spaghetti and meatballs.
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21
Grate lots of Parmesan over the top and garnish with fresh parsley sprigs.
