Ingred:
1 1/2 gr. beef
2 eggs
1 c. crushed saltines or bread crumbs
1 cup velveta cubed
4 c. of shell pasta
2 T. coarsley gr. b. pepper
1 tsp coarsley gr salt
1 garlic clove cr. or 1tsp. garlic powder
1 tsp red pepper ground
1 T. butter
1/2 shredded cheese( mix of italian cheeses)
1 jar of ur fav spaghetti sauce (26 oz)
1/4 finely ch. onion

You will need deep skillet and a boiling pot.Add water to both and put on stove to heat. While these are coming to a boil, make meatball mixture.Add gr. beef,eggs,crackers,b.pepper,salt,garlic,shredd. cheese,1/4 c. of spaghetti sauce, ch. onion.Mix well.To make the meat *****, it helps to keep ur hands wet.Make meatballs about the size of a golfball and place on a plate.When the skillet water comes to a boil place them into the water. By now the pot is boiling add pasta too the pot boil until desired tenderness.Cook meatballs about 5 minute then drain.(*Note try not to handle them too much they will fall apart.Best to drain the pan and not use a strainer)Place back on the heat add remaining sauce, heat for about 5 minute covered on a low heat.Then add the veleveta to the top of the meatballs.Take spoon and gentle move the meatballs around to mix then cover and let set.
Next when the pasta is done, strain add 1 T spoon butter to pasta keeps it from sticking.(*Note I also add a lil powdered garlic to the pasta and the cr. red pepper)

Its ready to serve add meatballs and sauce on top of pasta on the individual plates.