In a large bowl, mix the breadcrumbs, parsley, parmesan cheese, garlic powder, onion powder, red pepper flakes, fennel seeds, egg, salt and pepper.

Add the meat to the bowl and mix all the ingredients until they are combined. You don’t want to over-mix the meatballs because they will get tough.

Form the meat mixture into 12 evenly sized meatballs.

Heat a large pot over medium heat. I like using our 12-inch cast iron Dutch oven over the campfire on a grate or a tripod but you can also use a propane camp stove.

You are adding just enough olive oil to coat the bottom of your pan. Once the oil is heated, add the meatballs.

Gently turn the meatballs to brown all sides. The actual cooking of the meatballs happens when they simmer in the sauce.

Now you’ll add the onion, crushed tomatoes, fresh garlic, salt, sugar, tomato paste, black pepper, red wine and fresh basil leaves to the pot with the browned meatballs. Gently stir the ingredients together.

Add the Dutch oven lid and simmer covered for about 1 hour.

If the sauce is too thin, uncover and continue to simmer until desired thickness. If it is too thick, add more wine.

While the meatballs are cooking in the sauce, you’ll cook the pasta according to the directions on the package.

Serve family-style by placing the spaghetti on a serving platter and top with meatballs, sauce, parmesan cheese, fresh basil and parsley.