In a small crockpot, add meatballs and spaghetti sauce.
Cook on high for 2 hours.
In a large mixing bowl, add warm water, 1 tsp of brown sugar, and yeast. Let bloom for 10 minutes.
Add the rest of the brown sugar, salt, and 2 cups of flour. Stir to combine well.
Add the rest of the flour (½ cup at a time), making sure to stir well in between. Once the dough is no longer sticking to spatula/hook attachment, knead the dough by hand until the dough becomes smooth and has good stretch. Form dough into a ball.
Grease a clean, large mixing bowl with vegetable oil and place dough into the bowl.
Set aside and let rise until the dough has doubled in size (1-2 hours).
Preheat oven to 375°.
Prepare a baking sheet by placing a piece of parchment paper and spraying it with a non-stick cooking spray.
In a large pot, boil 6 cups of water.
Transfer the dough to a well-floured surface. Slightly press the dough and cut into 2x2 pieces.
Form each dough piece into a ball. Using a clean finger, poke a hole into the middle of each dough ball.
Using clean hands, shape dough into a bagel shape. Repeat until all of the dough balls are shaped.
Once all of the dough balls are formed into bagel shapes, drop bagels into the boiling water and boil for 30 seconds on each side.
Place boiled bagels on a drying rack to drain any excess water. Once all of the bagels have been boiled and drained, place bagels on prepared baking sheet and place in oven.
Cook for 20-22 minutes or until the tops of bagels are lightly brown.
Remove bagels from baking sheet and place on a cooling rack. Let bagels cool for 5-10 minutes .
Once bagels are cool to the touch, slice bagels in half.
Place a scoop of spaghetti sauce on each bagel, then top it with shredded mozzarella cheese, a meatball, and parmesan cheese.
Homemade bagel recipe adapted from ashleemarie.com