Preheat oven to 425 degrees. Line a large baking sheet with foil and spray with cooking spray; set aside.
Combine all meatball ingredients in a large bowl. Use a spoon or clean hands to mix together all ingredients.
Roll meatballs into desired sized balls using either a cookie or muffin scoop to get uniform size. If meatballs get sticky, wet your hands or spray with cooking spray. Place meatballs on prepared baking sheet and bake for 15-20 minutes, until cooked through.
For the sauce, heat olive oil in a large dutch oven or pot over medium high heat. Add the onions and cook until softened, about 5 minutes. Then add the garlic and salt and cook for an additional minute. Add the cans of sauce and basil and bring to a simmer. Cook over medium heat for about 10-15 minutes, while meatballs are in the oven.
Optional: use an emersion blender to blend the sauce into desired consistency before adding in the meatballs.
Add the cooked meatballs to the sauce and simmer or medium for 20-30 minutes.
This classic meatballs in marinara is a great recipe to add over a plate of spaghetti and top with grated parmesan cheese. Also delicious served as is and would be a perfect served hot out of a crockpot.
Recipe courtesy of This Italian Kitchen. Sign up for more recipes today at https://thisitaliankitchen.com