Meatballs: In a large bowl combine all of the meatball ingredients together EXCEPT for the ground meat and flour. Stir and rest for 10 minutes so breadcrumbs can soak up the liquid. Add the meat and mix just until combined (don’t over mix). Use a 1/4 cup measuring cup to scoop and roll about 16-18 large meatballs. Sprinkle them all around with a little bit of flour.

Cook Meatballs in Oven: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Cook meatballs 1 inch apart for about 15-20 minutes, or until 160 degree internal temp.

Cook Meatballs in Air Fryer: Preheat air fryer to 375 degrees. Spray the basket with cooking spray, add meatballs in one layer leaving a little space between each. Air fry for 12-18 minutes or until cooked through (160 degrees). Set aside to rest.

Sauce (can be made ahead): Heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring for 30 seconds. Add tomatoes, crushing them with your hands as you add them, or use a meat chopper or wooden spoon. Add tomato paste and Italian seasoning. Bring to a simmer over low heat and cook for 5-10 minutes. Remove from heat and add fresh chopped basil.

Combine: Lay meatballs in the pan with the sauce. Garnish with fresh parsley and parmesan cheese.

Serve with crusty artisan bread for dipping, and a large green salad.