1 box angel hair or spaghetti noodles
Meatballs:
¼ cup bread crumbs
1 T. milk
1 ½ lbs. ground beef
1 T. Italian herb tomato paste
1 egg
1 T. Worcestershire sauce
1 T. Italian seasoning
2 cloves garlic, minced
1/8 cup grated parmesan cheese
1 handful frozen (thawed and drained) or fresh spinach, chopped (optional)
2 pieces mozzarella string cheese, cut into 1-inch chunks
In a large pot, prepare “No Chunks” Tomato Sauce on low heat. Preheat oven to 350̊.
In a medium bowl, fork together bread crumbs and milk. Add the next 8 ingredients and combine by hand. Be sure to mix thoroughly so that all elements are spread throughout the mixture. Roll meat mixture into 2-3 inch balls. Push a piece of mozzarella into the center of each ball and reform the shape. Spread meatballs onto a cookie sheet and bake for 20-25 minutes.
Once the meatballs are finished, use tongs to gently place into the simmering sauce. Simmer on low for 30 min-3 hours (the longer it simmers, the more the flavors meld and the more tender the meatballs become). Before serving, prepare noodles per package directions.
