These meatballs are made juicy and delicious with the use of finely crushed salted crackers instead of bread crumbs. A great dish for a big crowd.
In a large pan over medium high heat, add 1 tbsp of the olive oil and fry the onion for about 3 minutes. Add in the garlic and fry for another 2 minutes.
In a large bowl, mix the ground beef, oregano, red pepper, egg, crushed crackers, basil, and salt & pepper. Add in the cooked onion and garlic and mix well.
Shape the meat balls—you should get about 20 large or 30 medium, but you can make them whatever size you prefer.
Add 1/3 of the remaining olive oil in a pan over medium-high heat and fry your meat balls individually. This will probably take 3 batches, depending on the size of your pan. You want them browned, but not cooked through. They will finish cooking in the sauce.
In a separate large saucepan, bring your favorite pasta sauce to a simmer over medium-low heat. Add in the meatballs and cook for another 10-15 minutes. Adjust seasonings to your taste.
Cook spaghetti according to package instructions. When ready, serve the meatballs over the spaghetti, with a good dose of freshly grated Parmesan.