Boil 2 quarts water in a large pot and salt generously.
Add pasta to rapidly boiling water and cook 4-5 minutes - approximately half the recommended cooking time. This pasta will be extremely al dente.
In a shallow casserole dish, add 1 TBS olive and heat; add chopped onion and sauté for 5 minutes until translucent.
Add tomato puree to casserole dish, along with one cup of water, cook with onions and olive oil for 3-4 minutes; season with 1 teaspoon of salt.
Remove pasta from cooking water with tongs drop directly into tomato sauce; it will finish cooking with the pasta.
Add 2 packages Belcampo meatballs to sauce and pasta mixture.
Cook the tomato sauce and pasta for 5 minutes on medium heat, stirring occassinally.
Cut mozzarella ball into chucks, simmer in pasta and sauce for an additional 2 minutes, covered (without stirring) to melt all of the cheese.
Serve warm, salt & pepper to taste.
