Fill a large pot ¾ full of water, and salt with3 tbs. of salt and bring to a boil. It’s super important to salt your pasta water as it will add extra flavor to your dish. 3 tbs. won’t be too much!
Next, preheat the oven to 425°F
Meanwhile, take the ciabatta bread and break apart two cups worth of bread. Rip them apart into small bite sized pieces, and then place them in a medium-sized bowl filled with 1 cup of half and half.While you prepare the rest of the meatball mix, you will let the bread soak in the liquid.
Next, combine the ground hamburger, Italian sausage, minced garlic, ½ cup of grated parmesan cheese, chopped parsley, Worcestershire sauce, chopped onion, eggs, olive oil, salt and pepper, and crushed red pepper flakes into one large mixing bowl.
Using your hands, combine all the ingredients together.
Then dump your bowl of soaking ciabatta into the large mixing bowl, and continue to mix well with your hand.
By this point, your water should be boiling.Dump in your 1 pound of pasta, and let it bowl for roughly 10 minutes or until al dente.
Next, line a baking sheet with foil (this step is optional, but I find using foil helps with the clean-up process afterwards).Then, drizzle 1 tbs. of olive oil onto the baking sheet and spread around the surface of the pan.
Then form your meatballs into 1 inch round ball sand set 1 inch apart.
Then, taking one of those micro plane graters, grate parmesan cheese over the top of each meatball. This will add an awesome, cheesy crust to the top of each meatball.
Then put into the oven and bake for 20 minutes.
While the meatballs are baking, take out a medium sauce pan, and heat the jar of marinara sauce. Or, you can use my Quick MarinaraSauce.
After the meatballs, marinara, and pasta have finished cooking, then dump some of the spaghetti and meatballs into the marinara sauce and stir to combine.
Serve in a bowl topped with fresh basil or parsley with grated parmesan and enjoy.