Cook spaghetti according to package instructions to al dente texture. Drain.
Put the beef into a large mixing bowl. Mix in the crushed garlic, salt, garlic powder, shallot and parsley.
If you like your meatballs moist, crack the egg into a small bowl, scramble lightly and add to the seasoned meat.
Combine milk and bread crumbs in a small bowl. Add to the ground meat mixture. Let mixture stand at room temperature.
Using a pair of chopsticks, swirl the spaghetti into 8 small mounds.
Freeze the noodle balls for 15 minutes.
Preheat oven to 375 degrees.
Press a slice of Mozzerella onto the top of each noodle mound.
To make the meatballs: form the ground meat into patties. Place a noodle mound at the center of each patty and wrap the meat around the noodle and cheese parcel to thoroughly enclose.
Cook for approx. 30 minutes, until golden.
To serve, top with warm Marinara and top with Parmesan.