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PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit and bring a large pan with water and salt to a boil for your spaghetti later on. Finely CHOP the onions and garlic cloves.
Use your hands to combine the minced meat, half of the chopped garlic and half of the chopped onions in the large bowl. ADD one egg and about 3 tablespoons of bread crumbs.
MIX well until the minced meat won't fall apart, if it does, add a little bit more bread crumbs. Season with pepper, salt and half a teaspoon of chilli powder. DIVIDE the minced meat mixture into equal parts and chop up the mozzarella in small pieces, but not too small.
ROLL the meat mixture into the desired sized meatballs. PRESS with your finger in the middle of the meatball and place a small piece of mozzarella in the centre. ROLL it into a round meatball again, make sure the mozzarella stays in the centre.
PLACE them on the baking tray lined with parchment paper and bake for about 10 minutes. Meanwhile, heat olive oil in the large skillet and add the rest of the chopped onion and garlic. After about 2 minutes, add in the canned tomatoes.
Let it SIMMER on low heat until the onion is softened, this will take about 10 minutes. USE a rod mixer to make a smooth and simple tomato sauce. Season with pepper, salt and half a teaspoon of chilli powder.
BOIL the spaghetti in the large pan according to the instruction on the package. After the tomato sauce is smooth, add in the meatballs and combine. DRAIN the spaghetti in the colander, divide over 4 plates along with the tomato sauce and meatballs.
FINISH it off with some fresh basil. Enjoy your easy and delicious spaghetti with mozzarella-stuffed meatballs!