Spaghetti & Meatballs

Make marinara sauce. In a large pot on medium heat, add 1 tablespoon of olive oil and diced onions. Sauté until softened. Next add in minced garlic, cooking for a few minutes. Add in the rest of the remaining marinara sauce ingredients. Bring to a boil, then reduce heat and simmer till desired consistency, about 30 minutes to an hour. Remove bay leaf and discard.

Make meatballs. In a large bowl combine 1 lb ground beef, 1/4 cup parmesan cheese, 1 egg, 1 tablespoon of Italian seasoning, 1/4 cup plain breadcrumbs, 1/4 cup grated yellow onion, salt and pepper to taste. Mix just till combined. Don't overmix, it can make meatballs tough. Cut mozzarella into 1/2-inch cubes.

Roll meatballs into large balls or desired size. Make a hole in the middle and insert 1 cube of mozzarella per meatball, then seal by pinching meat together. Preheat oven to 375 degrees.

Pour 1 to 1 1/2 cups of cooked marinara sauce into a 2-quart baking dish.

Add meatballs to baking dish on top of the sauce.

Pour remaining sauce over meatballs and sprinkle with parmesan cheese and cracked pepper. Cover with aluminum foil and bake for 30-40 minutes or internal temperature reaches 145 degrees. While meatballs bake, make spaghetti according to instructions on the package.

Once meatballs are finished baking assemble plates with spaghetti, a generous ladle of sauce, meatballs, fresh grated parmesan and some cracked pepper. Enjoy!

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