Meatballs - Spaghetti

1/2 or 1 whole tbsp salt, pepper

1/2 tbsp oregano, basil

1 tsp garlic and onion powder

1/2 tsp sweet paprika

1/4 tsp cayenne pepper

2 tbsp olive oil

1 whole jar of marinara with basil in it

1 to 1.5 pounds of ground beef (largely ratios should stay the same for 1 lb and 1.5 lb but be sure to use 1/2 tbsp salt pepper if using 1 lb of beef)

My recommendation is any sauce that is organic with tomato and basil. I find this taste the best with meat balls. You are not limited to only choosing this sauce but I would say be sure to choose a sauce that is not fake and full of sugar.  

Pour all sauce into a small sauce pan. Add about 1/2 cup water to the jar of sauce and swish it around to get the rest of the sauce out . Pour that also into the sauce pan. This makes the jar easier to clean as well. Low heat, mix occasionally. Keep on low til you are finished cooking or it starts to bubble.

Decide on how large you want the meatballs to be. Often its best to make them small enough to put in your mouth whole with no issue. Roll and lightly press the meat in your palms to form the ball shape. Do this for all the meat. Only cook the meatballs all at once, avoid cooking them in different time frames as done by forming a ball then adding it to a hot skillet
 

Pre heat the skillet/pan on medium. Add 2 tbsp of olive oil. Place all balls into the skillet and mix occasionally to ensure they are cooked all the way thorough and cooked on all sides. You may want to sear them, this is done be increasing the heat. Takes about 10 min to cook all the way when stirring the balls around every 2 minutes so they cook on all sides. Not sure if they are done? Slice a ball in half to see if its cooked. There should be not pink in the middle of the balls, they should be above well done.

Pre heat a skillet or pan, add 2 tbsp of olive oil. Add the meat mixed with the seasoning in whole to a skillet or pan. Separate it out into to tiny bits with a spatula. The bits should be about the size of small cereal. Cook until everything is well done, about 14 minutes. There should be no pink in site. Add the meat mixture to the sauce after it is cooked all the way. Pour sauce on pasta once it is done cooking

If you want cheese on the top of the pasta fresh grate some parmesean cheese using a tiny grater. The handle turn graters often have the tiny grate installed in them allowing for a more flaky thinner cheese to be produced, I find this taste better than a larger grate. Fresh grate cheese always to ensure a fresh taste. Pre grated cheese is coated with an anti caking so it stays separated in the container which messes with the flavor