4 mozzarella string cheese- cut into 18 (3/4 inch) cubes
1/2 cup Italian style bread crumbs
1 jar (48 ounces) pasta sauce
1 1/2 pounds lean ground beef
2 Tablespoons onions- finely chopped
1/2 teaspoon salt
1/2 teaspoon oregano
12 ounces cooked spaghetti
2/3 cup shredded fresh parmesan cheese
Place cheese cubes in small plastic zipper bag. Seal and freeze for at least 1 hour.
Heat oven to 375◦. Line 15x10x1 inch pan with foil; spray foil with cooking spray. In large bowl, mix bread crumbs and 3 Tablespoons of pasta sauce. Stir in beef, onion, salt, oregano and egg. Shape mixture into 18 inch balls. Press 1 cheese cube into center of each ball, sealing it inside. Gently place in pan. Bake 10 minutes.
Meanwhile, pour remaining pasta sauce into 5 quart pot. Cover; heat to simmering over medium-high heat, stirring frequently.
Be cafeful when doing this step. See that little geyser at the top of the picture. It caused a lot of splattering. Unfortuntely my cookbook got the brunt of it.
Gently stir in meatballs; reduce heat to medium-low. Cover; simmer about 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center.
Meanwhile, cook and drain spaghetti. Keep warm.
Serve meatballs and sauce over spaghetti. Serve with Parmesan cheese.