The entire family loved it This is from Everyday Food Magazine found at Martha Stewart.com

No pasta's more iconic than spaghetti and meatballs, and now, it's a breeze to make -- the meatballs simmer right in the sauce.
Prep: 30 minutes
Total: 30 minutes
Ingredients
Serves 4
• Coarse salt and ground pepper
• 1/4 cup finely grated Parmesan, plus more for serving
• 1/4 cup chopped fresh parsley
• 2 garlic cloves, minced
• 1 large egg
• 1 pound ground beef chuck
• 1/4 cup plain dried breadcrumbs
• 1 tablespoon olive oil
• 1 can (28 ounces) crushed tomatoes in puree
• 3/4 pound spaghetti
Directions
1. Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.
2. In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.
3. Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.