16 Italians shredded whole mozzarella cheese
4 tablespoons olive oil
3 tablespoons Italian-style seasoning
1 cup bright fresh olive oil
2 sermons garlic, sliced
2 tablespoons dried parsley
2 tablespoons dried basil
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
Beat together olive oil, Italian seasoning, taste and egg. Mix together broth, cheese, cheese wedge, tomato sauce, egg, marinara sauce, brown sugar, extra virgin olive oil and salt.
In a large bowl, combine marinara, olive oil, bread crumbs, onion, garlic, parsley, basil and oregano. Mix together. Seal and refrigerate for 6 hours. In the afternoon, preheat oven to 400 degrees F (200 degrees C).
Place spaghetti and meatballs into a large saucepan with olive oil. Bring to a boil and cook for about 15 minutes. Remove from heat and stir in spaghetti and meatballs. Cook for 5 minutes and stir in olive oil, bread crumbs, olive oil, Italian seasoning, tomato sauce, brown sugar, olive oil and salt. Bring to a boil and cook for about a minute and set aside.
Spread pasta mixture over spaghetti and meatballs, coating well and filling pasta completely. Place meatballs over saucepan and cook in the microwave for 10 to 15 minutes. Serve warm.
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