Spaghetti with Meatballs

Method

1. Heat the olive oil in a pot. Add onion, garlic, and a pinch of salt, and stew covered at lower temperature until golden brown, stir in the dried herbs and let everything cool to room temperature.
2. Tear the bread into small pieces and crumble in a mixer. You need about 45 g breadcrumbs. Soak the breadcrumbs in a bowl with the milk for 10 minutes.
3. Preheat the oven to 220°C. Brush a baking sheet with oil.
4. Knead the ground beef, eggs, parsley, cheese, breadcrumbs, cooled onion mixture, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a bowl.
5. With damp hands, roll meatballs from the mixture in golf ball size and place on the prepared baking sheet. Bake in the preheated oven for 20 minutes. Meanwhile, for the sauce heat 1 tsp olive oil in a pot and briefly sweat the finely chopped garlic clove. Add the passata and oregano, season with salt and pepper and simmer gently uncovered while the meatballs cook. Remove the cooked meatballs from the oven, place them in the sauce and simmer over low heat for at least 15 minutes more.
6. Bring plenty of lightly salted water to a boil in a large pot. Add the spaghetti, press down, and stir. Bring to a boil again and cook the spaghetti al dente according to the package instructions.
7. Drain the spaghetti in a colander, then place in a large serving bowl. Add some sauce from the meatballs and mix well. Place the meatballs with the remaining sauce on top, sprinkle with cheese, and serve immediately.