On top of spaghetti, all covered with cheese …

I don’t think I’ve ever met anyone who doesn’t like spaghetti. It is one of those foods that everyone will eat.

It’s also one of those foods that varies from home to home, with everyone using their own perfected recipe.

Growing up, we had spaghetti at least once a week because it was one of the few meals all of my brothers and sisters would eat. My mom is a fan of the ground beef sauce, just tossing the meat in the skillet, then adding spaghetti sauce. Easy peasy.

I used to make my spaghetti the same way, but then I learned how to make meatballs. Now when I make spaghetti, I make spaghetti and meatballs. I bake the meatballs for 20 minutes, then toss them in a skillet with the sauce on low until the pasta is ready. I don’t make my own sauce. Maybe I will someday, but for now I appreciate Prego.


  • 1 pound lean ground beef
  • 1/2 cup fresh bread crumbs
  • 1 tbsp dried parsley
  • A few shakes of Worcestershire Sauce 
  • 1 tsp ground black pepper
  • 1 small onion, chopped
  • 1/8 teaspoon garlic powder
  • 1 egg, beaten
  • 2 mozzarella sticks, sliced into small pieces

Preheat oven to 350 degrees.

Combine all ingredients in a bowl. Mix by hand. Form into balls (the number of how many you make depends on how big you make them), but put a piece of the mozzarella in the middle and form the ball around it. This is the best part because the cheese will get all gooey when the meatball cooks and it is fabulous.

Place all meatballs in a greased baking dish and bake for 20 minutes. Transfer to a skillet filled with sauce and simmer on low for 10 minutes, or until your pasta is ready to serve.



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