1lb of ground hamburger completely thawed
2 large eggs
20-26 saltine crackers crushed
1 small can of rotel
1/2 tbs. of seasoned salt
1/2 tbs. of garlic powder
1/2 tbs. of onion powder
salt to taste
pepper to taste
1/2 lb or spaghetti noodles
1 tbs. of butter or oil
1 large jar or can of your favorite spaghetti sauce

Preheat the oven to 400. Coat a large baking sheet with non-stick spray or a very thin layer of oil. (Make sure you are using a baking sheet with sides, not a cookie sheet, because the meat will produce juices.)

Wash and dry hands. In a medium sized mixing bowl, combine the hamburger, eggs, crackers, rotel, and dry seasonings. Knead and squish the ingrediants together until they are well blended. Now, do your best to make about 32, 1" round meatballs by rolling the meat in your hands. Try not to let the meatballs touch in the pan, but they can be very close together. Bake for 15 to 20 minutes, until no longer pink.

Immediately after putting your meatballs into the oven, on the stove, fill a large pot about half full of water and bring to a boil. Add the butter or oil to keep your noodles from sticking together. Add noodles and stir. Check the noodles often to make sure they are not sticking and to check if the are done. It the noodles are no longer hard in the middle, they are done.

Immediately after putting your noodles into the boiling water, is a sauce pan with a lid, add your spaghetti sauce and put the burner on medium. Add the lid and allow the sauce to heat. Once the sauce is at your desired temperature turn off the burner, but leave the pan where it is with the lid.

Once your noodles and meatballs are done, add about 1/4 of the noodles to a plate or bowl. Take 4-8 of the meatballs and place them on top of the noodles. Finally, add your desired amount of sauce on top of the meatballs.

Keep in mind that if you choose to make the meatballs larger or smaller, you will need to adjust the cooking time.