MOZZARELLA STUFFED MEATBALLS SERVED OVER SPAGHETTI PIE!

This fabulous dinner recipe comes from my friend Chris over at Foodthoughts of a Chef Wannabe!  You must go give her a visit! I made a few changes so I have written it as I made it so I can duplicate this again! Thanks for a fantastic recipe Chris!!! You can also find her on facebook here!

For the meatballs you will need: 1 1/2 lbs of meatloaf mix (combo of pork, veal, beef), 1/2 cup bread crumbs (I used Aleia's gluten free) 1 tsp pepper 2 tsp garlic powder 1 tsp salt 1 egg 1/2 cup grated Parmesan 1 lb chunk of mozzarella cheese (I was too lazy to go to the store for this so I used shredded mozzarella-it worked out perfectly!!!)
oil for pan frying
Combine everything except the mozzarella cheese and roll into meatballs.  I made 12 large ones.    As you roll each one, stick some mozzarella cheese in the middle and seal it back up completely enclosing the cheese. Heat some oil and fry them golden.  I used avocado oil but olive oil is fine.

For spaghetti pie:
1 lb spaghetti (I used Trader Joe's Brown Rice spaghetti)
1/2 grated Parmesan cheese
2 eggs
1 jar of your favorite sauce (I buy the one above at Home Goods!) Plus extra for serving!
1 16 ounce package of grated mozzarella cheese

Preheat your oven to 375.  Boil your pasta.  Drain.  Run under cold water and then mix it with the egg and grated Parmesan cheese.  Lay it in the bottom of a greased 9x13 pan.  Sprinkle a layer of mozzarella cheese on top.  Pour the jar of sauce over the cheese.  Place your meatballs on top of the sauce.  Bake for 25-30 minutes.  Remove and sprinkle more cheese on top.  Bake an additional 10-15 minutes.  Let sit 15 minutes and cut like a cake!  Serve with extra sauce on the side or under each plated slice.