Spaghetti & Meatballs

This is my sixteen year old's favorite meal. 

Ingredients:

1 1/2 lbs ground beef

1 cup diced onion

1/2 cup diced bell pepper

3-4 cloves garlic minced

1 large egg

1/4 cup slurry of milk and crackers or crumbs

Splash of pasta sauce

1/2 cup grated Parmesan cheese

Salt & pepper 

5-6 cups marinara or 2 large jars

Pasta

Dash of oil

Salt

Directions:

Preheat oven to 350 degrees.  In small dish mix crushed crackers or croutons with a splash of milk.  The goal is to have roughly 1/4 to 1/2 a cup of slurry. Allow it to sit and soak in the milk.  Chop onion, bell pepper, and garlic. Toss into large bowl. Add egg, splash of sauce, slurry, cheese, salt & pepper.  Mix well. Add in meat and mix by hand until mixture is completely incorporated into the meat.  Mold into balls and place on cookie sheet.  I make my balls about the size of an ice cream scoop.  Bake at 350 for 20 minutes. The meat will not be cooked at this point but it will be cooked enough to  hold its shape and for most of the fat and grease to have drained out.  Add your sauce or marinara to a tall pot. Remove the meatballs from the oven. Using a slotted spoon scoop the meatballs into the sauce. Simmer for about thirty minutes. You want it to be a slow simmer because once you add the meatballs you will not want to stir it much because it will cause the meatballs to break up. While your meatballs are simmering prepare your pasta. Don't forget to salt and oil your water. I serve it with garlic bread and Caesar salad.  It's also good with sautéed zucchini or spinach.