In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper.
Mix gently until just combined, then shape into small meatballs (about 1–1.5 inches).
Cook the Meatballs
Heat olive oil in a skillet over medium heat.
Brown the meatballs on all sides, then remove and set aside.
Prepare the Sauce
In the same skillet, sauté onion until soft.
Add garlic and cook 30 seconds until fragrant.
Stir in tomato sauce, sugar, basil/Italian seasoning, salt, and pepper.
Return meatballs to the sauce, cover, and simmer for 15–20 minutes until cooked through.
Cook the Linguine
While the meatballs simmer, cook linguine according to package instructions.
Drain and set aside.
Serve
Plate linguine, top with meatballs and sauce.
Sprinkle with grated Parmesan and garnish with fresh basil or parsley.
💡 Tips:
For extra tender meatballs, soak breadcrumbs in a little milk before mixing.
You can bake meatballs at 400°F (200°C) for 15–20 minutes instead of frying for a lighter option.
Add a pinch of red pepper flakes to the sauce for a little heat.
If you want, I can also give you a slow-cooker version where the meatballs cook right in the sauce for extra rich flavor — super hands-off and perfect for busy days!
