1 pound ground beef
1-1/2 to 2 cups Italian seasoned bread crumbs
Italian seasoning (optional)
Garlic powder (optional)
Mix ground beef, egg, and bread crumbs together to form a fairly stiff dough. Add seasonings to taste and mix well. Roll into walnut sized balls. Heat a small amount of olive oil in a skillet on medium heat and add meatballs. Cook the meatballs, turning occasionally, until well browned on all sides.
Drain the meatballs and add them to your spaghetti sauce (I use Ragu meat-flavored sauce because it is less acidic than many spaghetti sauces) and heat through. Avoid heating for too long or the meatballs will absorb much of the liquid in the sauce and make it too thick.
Meanwhile, boil the spaghetti according to package directions. (We prefer whole wheat thin spaghetti.)
While the spaghetti is boiling and the sauce is heating, prepare the bread. Cut slices of Italian (or French) bread about 1 inch thick and lay them on a cookie sheet or baking tray (I put mine on a toaster tray). Slather them with garlic butter and sprinkle lightly with Italian seasoning.
Top the bread with mozzarella cheese.
Bake at 400○F for about 10 minutes or until the cheese is melted and turns toasty brown on top. You may want to turn on the broiler for the last couple minutes.
Top spaghetti with meatballs and sauce and sprinkle with parmesan cheese, if desired. Serve with the mozzarella-topped bread and a nice salad and you have a great Italian meal!