Start by making the marinara sauce. That will need about 1 hour to cook.

Prepare your mini meatballs. In a bowl, combine the 1/2 lb ground beef, egg, Parmesan cheese and granulated garlic. Mix together just until combined. Do not over mix or you will have a tough meatball.

Heat a medium skillet with olive oil. Place the breadcrumbs on a plate or in a shallow dish.

Form the meatballs into bite sized balls, a little smaller than a bouncy ball. Roll them in the breadcrumbs and lightly pan fry them on all sides in the olive oil. Just until they are browned on all side. Drain them on a paper towel-lined plate or pan and let them rest. You can work in batches if needed, do not over crowd the pan.

Meanwhile, while your meatballs are frying up, put on a pot of water to boil your pasta. Heavily salt the water with kosher salt before adding in the pasta. Cook the pasta 2 minutes less than the directions as to not over cook your pasta.

Preheat your oven to 400 degrees

Once the pasta is ready, drain it thoroughly and add it back to the pot or to a large bowl. Toss it with about 3/4 of the marinara sauce and all of the mini meatballs. Pour it into an enamel baking dish and spread it out throughout the pan.

Ladel the remaining sauce over the top of the pasta and sprinkle on the mozzarella cheese. Cover the baking dish with plastic wrap and then cover it with foil. Bake it in the oven for about 15-20 minutes and then remove the foil and plastic wrap. Bake it uncovered for another 10-15 minutes or until the top gets bubbly and brown. Let it cool for about 5-10 minutes and serve with some crusty bread and a simple salad. ENJOY!