Spaghetti and Meatballs

In a small bowl, combine the torn white bread and cold water, letting it soak until a paste forms. In a large mixing bowl, combine the soaked bread, lean ground beef, sweet Italian sausage, grated parmesan cheese, minced garlic, sea salt, black pepper, and large egg. Mix gently with your hands until just incorporated, then form into large, tender meatballs.

Lightly dredge each meatball in all-purpose flour. Heat the light olive oil in a large skillet over medium-high heat, and sear the meatballs until golden brown on all sides. Remove the meatballs and set aside.

In the same skillet, sauté the chopped yellow onion and additional minced garlic until fragrant and translucent. Pour in the crushed tomatoes, add the bay leaves, salt, and pepper, and bring the marinara sauce to a gentle simmer. Return the meatballs to the sauce, cover, and simmer for 25 minutes until the sauce thickens and the meatballs are fully cooked through.

Meanwhile, cook the spaghetti in a large pot of boiling salted water according to package directions until al dente. Toss the cooked pasta with the homemade marinara sauce, top with the juicy meatballs and freshly minced basil, and serve hot with extra grated parmesan cheese.