Frozen lunch - spaghetti and meatballs

2 lbs lean ground beef
2 large fresh eggs
1 cup breadcrumbs
1 tbsp salt
1 tbsp black pepper
2 tbsp garlic powder
3 tbsp grated parmesan cheese
2 boxes Barilla Plus spaghetti, cooked as instructed on box
1 26.5 oz can Trader Joe's organic diced tomatoes
1 26.5 oz can Hunt's traditional style spaghetti sauce

Preheat oven to 350 degrees. Mix first seven ingredients in a large bowl. If you like, pinch off a small amount of meat mixture and microwave about 30 seconds in a microwave safe container to taste and check seasoning. Once seasoned to your liking, roll meat mixture into 42 balls. Place on a wire rack over a foil covered baking sheet (you'll probably have to do half at a time) and bake for 20 minutes. While meatballs are baking, portion spaghetti into 14 even servings (1 serving of 2 oz dry pasta makes about 4.5 oz cooked pasta). When meatballs are done add three meatballs on top of spaghetti in each container. Mix together diced tomatoes and spaghetti sauce. Ladle sauce over the top of the meatballs and spaghetti (the sauce will help keep the meatballs from drying out when they are being reheated). If you use a 1/3 cup measuring cup you can fill it a bit over and have just the right amount of sauce. Cover the containers and freeze. Makes 14 servings.

To reheat: Put in microwave for three minutes on high.

Number of Servings: 14

Recipe submitted by SparkPeople user CRICKETFEET.