Sarah's Italian Meatballs!

As I have told you before, I come from a huge extended family on my mother's side.  My mother is from a family of 11 children who all had several children and they had several more children and on and on, you get the picture.  There are lots of people and a lot of good southern cooks. Most people in our family cook to some degree, some better than others, but we really believe in teaching our children to cook!
This recipe, is my little 16 year old cousin, Sarah's recipe for meatballs.  She not only gave me the recipe, but she and my mother cooked it also.  Wasn't that so sweet?   Sarah really likes to cook and, of course, I think that is great!  She really has a talent for it also and I hope she continues to develop that.  Her mother, my Aunt Mary (she has also provided us some good recipes), has always had Sarah in the kitchen and let her be creative in there and do things she enjoyed making!  This is how you get kids to cook!  Let them experiment and create and then brag on them like crazy!  This would be great recipe to have your children try, because it's fairly basic.
Here is what you will need for these meatballs:
1  1/2 lbs. ground chuck
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs (could use Italian bread crumbs)
2 eggs, lightly beaten
6 cloves of garlic, minced
1 tsp. salt
1 tsp. black pepper
1/2 tsp. dried basil (optional)
1 cup water, divided
1 (24 oz.)  jar Marinara sauce
1  lb. box spaghetti (or pasta of your choice)
extra Parmesan for topping
In a  mixing bowl, combine the first 8 ingredients.  Mix in 1/2 cup water.  This keeps the meatballs moist.  
Divide the meat mixture into 6 large meatballs.   If you prefer smaller meatballs, you can divide it into 12 smaller meatballs.   If you do the 6 meatballs, one of these is a serving since they are pretty large. 
Place on a baking sheet you have sprayed with nonstick spray.   Place in a 350 degree oven for 15 minutes.  
Place the meatballs in a Dutch oven or in a casserole dish with a cover.  Pour the Marinara sauce overall and the other 1/2 cup of water. Cover and  place back in the oven and bake for 30 -35 minutes. 
Serve over cooked spaghetti or whatever pasta you desire.  Garnish with more Parmesan. 

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