Add salt and a tablespoon of cooking oil to the boiling water and boil the spaghetti for ten to twelve minutes.
On the other hand, add salt, red pepper, celery and parsley to the tomato paste and cook for five to seven minutes.
Put the spaghetti in a sieve and when the water drains well, add it to the tomato sauce and keep it to cool.
Add salt, black pepper, garlic powder, grated cheese, milk, eggs and bread crumbs to the minced meat and mix well.
Make mince kebabs and make a hole in the middle of them and fill the spaghetti sauce in one kebab and close it with another kebab and roll them in maida. Keep it in the fridge for ten to fifteen minutes.
Heat three to four tablespoons of cooking oil in a frying pan and fry these kebabs on medium heat until golden.
Place these stuffed balls in a greased oven tray with spaghetti sauce and bake in a preheated oven at 180C for ten to fifteen minutes.