Meatball Pasta

Bring a large pot of salted water to boil for the pasta. In a mixing bowl, combine ground beef, breadcrumbs, milk, egg, Parmesan cheese, minced garlic, half the diced onion, parsley, salt, pepper, and Italian seasoning. Mix gently with your hands until just combined - don't overmix. Shape the mixture into 16-18 meatballs, about 1.5 inches in diameter. Add pasta to the boiling water and cook according to package directions until al dente.

Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook for 8-10 minutes, turning occasionally to brown on all sides. The meatballs don't need to be fully cooked through at this stage. Add the remaining diced onion to the skillet and cook for 2-3 minutes until softened. Pour in the marinara sauce and bring to a gentle simmer.

Reduce heat to medium-low and let the meatballs simmer in the sauce for 8-10 minutes until cooked through and the sauce has thickened slightly. Meanwhile, drain the pasta and reserve 1/2 cup pasta water. Add the drained pasta to the skillet with the meatballs and sauce, or serve the pasta in bowls and top with meatballs and sauce. Toss gently and add pasta water if needed for consistency. Garnish with fresh basil and additional Parmesan cheese. Serve immediately while hot.