Prepare Your Ingredients
Preheat oven or toaster oven to 400° F.
Wash and dry your produce.
Mince 6 garlic cloves.
Thinly slice the basil to make about 2 Tbsp.
Start the Meatballs
Heat ½ Tbsp. olive oil in a large pan (not non-stick if you have one) over medium heat, swirl to coat.
Once hot, add the onions and saute 3 minutes or until softened, stirring frequently.
Add 1/3 of the minced garlic and cook an additional 2 minutes.
Transfer ½ of the onion and garlic mixture in a large mixing bowl, and the other half in a separate dish for later.
Next, add the ground beef, 1 egg, and the panko to the mixing bowl with onions.
Mix everything together and season with a good bit of salt and freshly ground pepper.
Form and Cook the Meatballs
Using your hands, shape the meat into 6 meatballs placing an even amount of mozzarella in the center of each meatball.
In the same pan used for the onions, heat ½ Tbsp. olive oil over medium-high heat.
Place meatballs in the pan and cook 2-3 minutes per side or until browned and cooked through; remove meatballs from skillet and set aside.
Bring a large pot of salted water to a boil.
Make the Sauce
In the same pan, lower the heat to medium, add the remaining cooked onions and ½ of the remaining garlic.
Cook stirring frequently 2-3 minutes, then add the marinara sauce and season with salt and pepper.
Place the cooked meatballs into the sauce, lower heat, and cook 10-15 minutes stirring occasionally.
Boil the Pasta
Add the spaghetti to the boiling water and cook 12 -14 minutes, until al dente, stirring occasionally.
Drain spaghetti, and return to the pot.
While the Pasta Boils Make the Garlic Bread
Mix remaining garlic with some olive oil in a small bowl.
Cut the baguette in half and brush cut-sides of the bread with olive oil mixture, and a little salt and pepper.
Place the baguette halves cut side up in the oven and bake until golden brown; 5 - 7 minutes.
Divide the spaghetti and meatballs between your dishes and top with the sauce.
Garnish with parmesan cheese and basil.