Self-Saucing Spaghetti and Meatballs

Fill up all 6 muffin molds with tomato sauce. Place one mozzarella ball in the center of each then add basil leaves on top. Freeze for 1 hour or until frozen solid.

Season your beef with salt, pepper, Italian seasoning and whatever else you fancy. Cover 3 small bowls in plastic wrap then fill each with a half of the meat pushing it up against the sides of the bowl. Place your frozen tomato sauce in the middle and then cover them all with the remaining meat. Cover with the plastic wrap and form into balls with the help of the plastic wrap. Place them in the freezer for an hour.

While your meat is in the freezer, cook your spaghetti in boiling, salted water then drain. Mix the pasta with the garlic, parmesan, mozzarella, eggs, milk, parsley, salt, and pepper.

Cover your three bowls in plastic wrap then divide half the pasta between the 3 bowls. Take you meat balls and put them in the center, dividing the remaining pasta on top and wrapping in plastic wrap, forming a ball while doing so. Place in the freezer for 1 hour then remove the plastic wrap and place on a baking sheet with parchment paper and bake for 1 hour at 350 °F. Remove from oven when meat is cooked, sprinkle with parsley and enjoy.