cheesy penne with mozzarella meatballs

• 4 lb ground beef
• 3 oz mozzarella cheese stick 4 sticks
• 2 tbsp granulated garlic powder
• 2 tsp salt
• 2 tsp onion powder
• 1 tsp ground black pepper
• 1 cup shredded extra sharp cheddar cheese
• 3 can tomato sauce** 15 ounce cans each
• 1 can tomato paste 8 ounce
• 1 1/2 tsp salt
• 1/4 cup sugar
• 2 tbsp granulated garlic powder
• 1 tsp ground black pepper
• 2 tbsp balsamic vinegar
• 2 tsp onion powder
• 8 oz water
• 1 small onion sliced thinly
• 1 box penne pasta 16 ounces
• 2 tsp salt
• 2 tbsp olive oil
• 6 cup water

1. take the meatball ingredients except the cheese, mix well cut the cheese into medallions.
2. You will use a little over half the 4 pounds here.
3. form beef into little balls, add cheese to the center of balls, cover over the cheese with beef.
4. repeat, pan fry rotating often.
5. you will have approximately a little under half the beef left over.
6. where you have the juices and oils from meat balls fry onions in it.
7. with the left over beef brown it.
8. add onions drain meat, add tomato sauce.
9. mix water and paste together.
10. add water and paste mixture to sauce.
11. Then add the rest of sauce ingredients except cheese
12. add cooked pasta (which you bring salt ,oil, water to boil.
13. Then add pasta cook 12 minutes and drain.
14. Then add to sauce) and cheese.
15. add to pasta and sauce.
16. simmer 7 minutes stirring often
17. ** if you use hunts brand tomato sauce adjust the amount of salt to the sauce hunts has a lot of salt in their canned tomato sauce

ground beef, mozzarella cheese, garlic, salt, onion, ground black pepper, cheddar cheese, tomato sauce, tomato, salt, sugar, garlic, ground black pepper, balsamic vinegar, onion, water, onion, penne pasta, salt, olive oil, water

Taken from cookpad.com/us/recipes/356155-cheesy-penne-with-mozzarella-meatballs (may not work)