Spaghetti with Meatballs

INGREDIENTS:

1/2 kg ground beef [Meatballs]
1/4 cup breadcrumbs [meatballs]
1 pc small onion, chopped [Meatballs]
1 pc egg, beaten [Meatballs]
2 tsp dried basil [Meatballs]
1 tsp dried oregano [Meatballs]
1/4 cup cheddar cheese, diced [Meatballs]
1/4 tsp UFC Iodized salt [Meatballs]
1/4 tsp UFC Ground Black Pepper [Meatballs]
2 tbsp all-purpose flour [Meatballs]
1/4 Golden Fiesta Canola Oil [Meatballs]
1 tbsp butter or margarine [Sauce]
3 cloves garlic, crushed [Sauce]
1 pc onion, chopped [Sauce]
1.5 tsp dried basil [Sauce]
2 kg UFC spaghetti sauce, Filipino style [Sauce]
1 tsp UFC Iodized salt [Sauce]
1 tsp UFC Ground Black Pepper [Sauce]
1 kg spaghetti noodles, cooked per package instructions
1/2 cup cheese, grated

PROCEDURE:

1. Combine ingredients for meatballs. Mix well. Form into 1 tbsp balls. Fry in oil until brown all sides. Set aside.
2. In the same pan, add butter. Sauté garlic, onion, and basil. Add spaghetti sauce, salt, and pepper. Cover and simmer over low heat for 5 minutes, stirring occasionally.
3. Drop meatballs. Simmer for another 5 minutes. Pour over cooked pasta. Top with cheese.

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