On Top of Spaghetti

Every Italian wife has her own special recipe for both meatballs and sauce. I may not be Italian by birth, but after nearly two decades being around my husband's paesans, I've picked up a trick or two.
Spending the week in NJ, I remembered how much I love that food. It's not just the food, it's a cultural touchpoint. Food is the centerpiece of life: the kitchen is the heart of the home.
As it is in mine.
Between work, ministry and Mommydom, I don't always have time to make things from scratch. However when I do, it's oh so worth it.
To start with, you need to make the meatballs.

1 lb meat loaf mix (pork, beef & veal) if not available, ground beef is fine
2 eggs, lightly beaten
1/2 c bread crumbs
1/2 c minced basil leaves or 1 tbs dried basil
2-3 cloves minced garlic
1/4 c shredded Parmesan cheese
Dash salt
Heavy dash red pepper flakes

Preheat oven to 375. Mix ingredients together until they are well blended. Roll into balls. Drizzle olive oil on the bottom of a lasagna pan. Place meat balls in. Bake for 20 minutes. At this point they can be frozen for later use or added to sauce. Note: they are not fully cooked at this point, they need additional cooking time.