Spaghetti and Meatballs

The complete opposite of eggplant lasanga!  Definitely not a vegetarian's feast, but Alex loves this meal.  Making the meatballs can be a little time consuming, so I never make this on a weeknight, but it's great to make ahead for leftovers during the week.
Yield: 2-3 servings

Ingredients: 

1 lb ground beef 

~3/4 cup seasoned bread crumbs 

1 egg

1/4 cup parsley chopped 

2 cloves garlic, minced

Pepper to taste 

1/3 cup parmesan cheese
Canola oil
Marinara sauce (~3 cups)
Cooked spaghetti

Mix the ground beef and the next 6 ingredients to combine (yes you will have to use your hands).  Form small ~1 1/2" balls with your hands.  In a large skillet, heat canola oil over medium heat, just enough to coat the bottom of the pan.  Sear the meatballs on 2 sides.  Cook in batches, not over-crowding the pan.  Remove from pan, pour out excess oil.  Add the meatballs back to the pan with tomato sauce.  Simmer for about 20-25 minutes covered, allowing the meatballs to finish cooking.  Serve hot over spaghetti noodles (whole grain of course!) garnish with parsely if desired.