Baked Meatballs and Spaghetti

• 1 12 lbs ground beef
• 1 cup Italian breadcrumbs
• 2 eggs, lightly beaten
• 1 garlic clove, minced
• 14 cup chopped fresh Italian parsley (Flat Leaf)
• 34 cup parmesan cheese, grated and divided
• 1 (48 ounce) jar marinara sauce
• 2 (16 ounce) packages spaghetti

1. Prepare over to 400F, in a large bowl combine ground beef, breadcrumbs, eggs, garlic parsley, 1/2 cup of the Parmesan, and salt and pepper to taste.
2. Shape into 1 1/2-inch meatballs.
3. Place meatballs on a metal rack coated with nonstick cooking spray.
4. Place rack on a foil-lined baking pan.
5. Bake 20 minutes or until meatballs are browned and an instant-read thermometer registers 155F.
6. Place marinara sauce in a large, heavy pot over medium heat,; bring to boiling.
7. Add meatballs; reduce heat to low; simmer, covered, 20 minutes.
8. Meanwhile, cook spaghetti al dente according to package directions.
9. Drain; set aside.
10. Serve meatballs with spaghetti, and sprinkle with remaining Parmesan.

ground beef, italian breadcrumbs, eggs, garlic, fresh italian parsley, parmesan cheese, marinara sauce

Taken from www.food.com/recipe/baked-meatballs-and-spaghetti-410204 (may not work)