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1
For the meatballs, mix the ground beef, stuffing mix, eggs, half of the water or stock, salt, pepper, and garlic salt together in a large bowl by hand until well blended.
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2
Start rolling mixture into generous size meatballs.
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3
Heat up the olive oil in a pan/pot on the stove.
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4
Place meatballs in the pan over medium heat.
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5
Let them cook for a few minutes, then turn them over.
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6
At this point, you are not trying to cook them through, you are just trying to put a nice sear on them.
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7
Preheat oven to 350 degrees F. Once youve browned the meatballs on the outside, you can remove them from the heat.
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8
Pour the pasta sauce into your pan/pot, then add the onions, bell peppers, and remaining water or chicken stock.
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9
Make sure your pan/pot is oven safe, then put it into your oven for 30-35 minutes.
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10
The liquid will keep the meatballs nice and moist.
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11
While the meatballs are baking, its time to start on the spaghetti.
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12
I am on a creamy spaghetti kick rather than a traditional spaghetti.
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13
Cook the spaghetti per package instructions.
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14
Once spaghetti noodles are drained, put them back on low heat and stir in pasta sauce.
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15
Cut up cream cheese into chunks and add to the pot.
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16
Tear up the slice of American cheese and add to the pot.
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17
Stir frequently until cream cheese and American cheese are melted in.
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18
Add in the garlic pepper and oregano, stir.
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19
Remove from heat and let cool for a few minutes.
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20
Spray a 13 X 9 inch baking dish with cooking spray.
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21
Pour the creamy spaghetti into the baking dish and spread out evenly.
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22
Once meatballs are done, spoon meatballs over the spaghetti.
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23
If desired, sprinkle shredded mozzarella cheese on top.
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24
Reduce oven temperature to 325 degrees F and bake for 20-25 minutes.
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25
When the spaghetti comes out, let it sit for about 5-10 minutes before serving.
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26
Use a spatula to cut baked spaghetti into squares and serve garnished with grated parmesan cheese.
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27
If you enjoy Italian comfort food, youll love this recipe.
