Gather ingredients
In a large mixing bowl add: the ground beef, cheese, minced garlic cloves, 1 tsp salt, black pepper, and egg. Mix until well combined. Form into 1 1/2" meatballs (about a flat ice cream scoop of meat).
Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in 2 batches without crowding the pan and saute until browned on all sides (about 6 min total or 2 min per side). Remove meatballs and set aside (don't worry about cooking through at this point).
For baked: Place on a lined baking sheet, about 2″ apart and bake in a preheated oven at 200C for 20-23 minutes.
Add your meatballs to marinara/pasta sauce(recipe published), partially cover with lid or cover with a splatter screen to reduce splatter and cook at a gentle simmer for 10 min, turning the meatballs occasionally. Meatballs will be tender and sauce will be thickened. Five minutes before sauce is done, stir in chopped fresh basil and season with salt and pepper to taste.
For spaghetti,cook according to package instructions until aldente (or to desired doneness), drain and return to the empty pot.
Pour sauce and meatballs over spaghetti and toss gently to combine. To serve family-style, transfer to a large platter, garnish with mozzarella cheese and fresh basil and serve hot.
