Spaghetti and Meatballs with Garlic Crumbs Recipe

In a large bowl, combine the beef, onion, chopped garlic, 1/2 cup cereal crumbs, milk, egg, 2 tablespoons parsley and 1 teaspoon salt; shape into eight 2-in. balls. In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes and bring to a simmer, stirring occasionally. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, for 20 minutes. Season with about 1 teaspoon salt. In a large pot of boiling salted water, cook the spaghetti until al dente, about 15 minutes; drain and toss with the sauce. To make the garlic crumbs, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the grated garlic, remaining 1/2 cup cereal crumbs, red pepper flakes and 1/4 teaspoon salt. Cook until toasted, 1 to 2 minutes. Let cool, then stir in the remaining 1/4 cup parsley. To serve, divide the spaghetti among shallow bowls and top with meatballs and garlic crumbs.