Heat a large pot over medium-low heat, add onions and cook until translucent
Add fresh minced garlic, basil, and red chili flakes, season with salt, pepper, and cook until garlic turns golden and fragrant.
Add plump tomatoes, oregano, sugar, salt and pepper, and stir, breaking up tomatoes until well combined.
Cover and simmer over medium-low heat
Place the slice of bread in a food processor and mix until fine bread crumbles
Combine beef, veal, pork, bread crumbs, parsley, fresh minced garlic, egg, milk, chili powder, parmesan cheese, and a generous sprinkle of salt and pepper. Using your hands mix gently, careful not to over mix.
Roll meat mixture into golf-sized balls and then fry the meatballs in vegetable oil over medium-high heat, working in batches. Brown them on all sides. Each batch should take about 7 minutes.
Place the browned meatballs in the sauce and let it cook for an additional 30-40 minutes or until the meatballs are tender and fully cooked through.
Add some fresh basil and serve over Spaghetti