How to cook
Remove the skins from the onion head and 2 garlic cloves, remove the seeds from the pepper and chop them finely. In a large bowl, with your hands, knead the products listed from the mince to the dried basil. Form meatballs the size of a walnut.
Fry the balls in preheated oil and drain them on paper towels. In the same pan, fry the other 2 chopped garlic cloves and the other onion, cut into thin crescents. Add wine and stew for 5 minutes or until the liquid is reduced in volume 2 times.
Pour in tomato sauce and broth and boil. Return the meatballs and cook them uncovered for 10 minutes. Meanwhile, boil the spaghetti. Serve the cooked and drained spaghetti with the meatballs and sprinkled with grated parmesan and chopped fresh basil.