In a mixing bowl, mix ground beef, crackers, salt, pepper, onion, and egg. Don’t be afraid to get your hands meaty, really get in there and mix it all together. Then, shape the meat mixture into one-inch balls. I typically place all the meatballs on a baking sheet and pop them in the freezer for 10-15 minutes, which I think helps them hold their shape during the sear. But that certainly isn’t a requirement.

Grab a large skillet and heat that baby up over medium-high heat. Once the skillet is hot, add the meatballs and brown on all sides. Drain any excess fat from the meatballs, pour in the marinara, give it quick stir, bring everything back up to a simmer over medium heat, and let it simmer for 10 or so minutes.

While your sauce is simmering, cook your spaghetti noodles according to the package directions. Once the pasta is done, you’re ready to plate… or bowl. I like to serve/eat spaghetti from a bowl.

Use your pasta fork, tongs, or hands to dish up a serving of spaghetti. Then spoon some sauce and meatballs over the pasta, and you’re ready to serve it up. Enjoy!