Cooking dried box spaghetti, or even fresh pasta, with sauce from a jar can be pretty predictable. There is nothing about that meal that is home made. You can change that real fast by adding a few home made meatballs to make any pasta dish memorable.  I like to make a big batch, like the ingredients call for here, so that I can freeze some to use later.  These meatballs defrost very quickly in the microwave so that you can have a home made dish in minutes without any planning. The torn bread helps the meatballs stay moist even after cooking. The eggs act as a binder, like in my meatloaf, to hold the mixture together for cooking.  The main flavorful ingredient is the grated Parmesan cheese for which there is no good substitute. Oh, and the onions, which I think make all the difference. Ingredients: 2 pounds ground beef, preferably 80% lean 4 slices of bread, torn into pieces 2 onions, peeled and diced 2 eggs 3 tablespoons ketchup 1 teaspoons salt or to taste 2 teaspoons oregano 6 tablespoons grated Parmesan cheese, or more Optional: Onion powder Garlic powder 2-4 garlic cloves, peeled and chopped fine Mix everything well - I just use clean hands and squeeze everything together.  Once combined, I use my hands to form meatballs about 2 inches each in size.  Don't pack them too tightly since that will cause them to dry out more while cooking.  At this point you can freeze some of the meatballs at this stage for later use. You can cook the meatballs directly in a large pot of hot spaghetti sauce.  However, while they will taste great, they will come out kind of gray in color.  I like to brown the meatballs first in a frying pan to give them some color.  To me, that makes a big difference.  Just cook them enough to get some color on all sides and do not worry about cooking them all the way through until they are done.  When you finish cooking them in the pot of hot spaghetti sauce they will cook very quickly.
Home Made Meatballs for Spaghetti
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