Everyday Meatballs

Place ground meat, bread crumbs, milk or water, parsley, cheese (if using), 1 teaspoon salt, pepper, onion powder, eggs, and half of the minced garlic in a large bowl.

Mix together using a fork to break up eggs and meat chunks.

Form mixture into 1 1/2 to 2-inch meatballs and arrange on a plate.

Let them set in the fridge for about 30 minutes.

In a large pot, heat 2 tablespoons olive oil over medium heat.

Add remaining garlic and pepper flakes, let sizzle until garlic is golden (30 seconds to 1 minute).

Add tomatoes to the pot, season with remaining salt.

Let mixture simmer over low heat for 10-20 minutes, depending on the thickness of the tomatoes, stirring occasionally.

With the stove on the lowest heat, add meatballs to sauce one by one, cover with a lid.

Don't move them for at least 20 minutes of the 25-minute cooking time to keep their shape.

Meatballs should be fully cooked through at 25 minutes, cut one in half to verify.