I'm going to try something different for when the wife gets home. Meatballs, I hope I don't screw it up.
Here's a bit about meatball theory that you might be able to use. First law of meatballs is that there's more than one way to control texture. Here are some options:
1) No filler. No seasonings. Just make little meat balls, and you get the texture of hamburger meat.
2) Use moistened Stove Top chicken flavored stuffing: Rubbery meatballs. (try to get the low sodium stove top)
3) Use cooked rice: Good texture
4) Use white bread crumbs wetted with whole milk. Classic Italian grandma meatball texture
5) Skip the meatballs and make meatloaf, then slice the meatloaf and use it instead of meatballs. Works good too.
(I do prefer angel hair, but as stated above, it does cook quick. 5 minutes of boiling tops.)
Another option you may want to look into is sauce Bolognese, I don't have a good recipe handy from the internet, but look for one that minces the vegetables fine, uses the imported Italian plum tomatoes (big difference), and uses heavy cream. It's a meat sauce, not a meatball sauce. Dang gooooood. I use the recipe from James Peterson's book on sauces.