Add ground veal, ground beef and ground beef to a large mixing bowl. Combine with eggs, Parmesan, bread crumbs and parsley. Mix until just combined then form into 25 meatballs approximately 1-1/2" in size.

Place meatballs on a cookie sheet and chill in the freezer for 5 minutes until slightly firm.

While the meatballs are chilling, warm the olive oil in a large cast iron skillet or heavy bottom pot over medium-heat. Then brown the meatballs in two batches by adding them to the skillet and turning until browned on all sides.

Drain the browned meatballs on plate or tray lined with paper towels. Set aside.

In a large pot of salted water, prepare spaghetti per the package instructions until al dente then remove from the heat and drain. Set aside.

To prepare the sauce, add the garlic, crushed tomatoes, oregano, salt and pepper to the same skillet. Stir to combine and simmer over medium heat for 15 to 20 minutes.

Add the meatballs back to the pot or skillet with the sauce. Reduce heat and simmer gently for 20 to 30 minutes. Taste for seasoning and adjust as necessary to suit your palate by adding a pinch more kosher salt and/or black pepper.

Add fresh basil and simmer for another 3 to 5 minutes.

Serve meatballs and sauce over the spaghetti, topping with grated Parmesan cheese and crushed red pepper flakes to taste.