Spaghetti and Meatballs

For the meatballs:
Preheat the oven to 400 F.

In a large bowl, combine the breadcrumbs, milk, eggs, Parmesan cheese, basil, parsley, tomato paste, garlic, salt and pepper. Stir to blend. Add the ground beef and sausage meat. Using your (clean) fingers gently mix all the ingredients until combined.

Using a 1-ounce cookie scoop, form the meat mixture into 1-1/2-inch balls (should yield about 24 meatballs). Place the meatballs on a heavy non-stick baking sheet. Mist with olive oil and bake for 15 minutes or until cooked through. When done remove them from the oven and set aside.

For the sauce:
Heat the olive oil in a deep skillet over medium-high heat. Add the onions, garlic, salt and pepper. Cook for 6 minutes. Add crushed tomatoes, oregano, fennel and 1/2 cup basil. Bring to a simmer. Cook over medium heat for 20 minutes, stirring occasionally. Stir in the remaining 1/4 cup basil.

While sauce is cooking, cook spaghetti noodles according to package directions.

Add the meatballs to the tomato sauce and simmer for 10 minutes. When pasta is done drain it. Serve sauce over pasta.