For a simple and flavorful dish, start by heating a drizzle of olive oil in a large skillet over medium heat. Add the meatballs and cook until lightly browned on all sides. Remove and set aside.

In the same pan, sauté chopped onions and minced garlic until soft and fragrant. Stir in crushed tomatoes, a small pinch of sugar, salt, pepper, and a touch of oregano and basil. Return the meatballs to the skillet, cover, and allow them to simmer in the sauce for 25–30 minutes so the flavors combine and the sauce thickens.

Serve over spaghetti alongside garlic bread, or piled atop an Italian hoagie roll with melted mozzarella and fresh basil.