• Heat oil in a large skillet over medium heat. Add the onion and cook until soft, about 1-2 minutes. Add the garlic and cook further for 30-40 seconds or until fragrant. Set aside.

Meatballs

• Preheat your oven to 410°F (210° C). Line a large baking sheet with parchment paper.
• Combine half of the onion/garlic mixture,  ground meats, salt, pepper, Italian seasoning, egg, cheese, Italian breadcrumbs, milk ( or beef stock) and basil. Mix with your hands just until combined.  Don't over mix or meatballs will be tough.
• Roll heaped tablespoons of the meat mixture into balls and place on the prepared baking sheet. Generously spray the meatballs with cooking oil spray. Bake for 12-14 minutes or until cooked through. For crispy meatballs, broil them in the last 2 minutes.
• Meanwhile, make the sauce.

Sauce

• Heat the same skillet with the remaining onion/garlic  mixture oven medium heat.
• Add the bay leaf, crashed tomatoes,  red chili flakes, tomato paste,  Italian seasoning, salt, pepper and sugar. Mix and bring to a gentle simmer. Cook for 5 minutes, stirring from time to time.
• Adjust salt and pepper to you liking.
• Place the baked meatballs into the the sauce, mix to coat evenly and allow to cook for 2 minutes in the sauce.
• Serve over spaghetti or pasta of your choice.  Garnish with basil leaves  and Parmesan cheese. Enjoy!