MEAT BALLS:
2 Pounds ground beef
2 Cups dry bread crumbs
3 Raw eggs
Heart of an onion (or 3 or 4 shallots)
1 Clove garlic, chopped or crushed
1/4 Cup water

1/2 Cup grated Parmesan or Romano cheese
1 Cup fresh chipped parsley or 2 Tablespoons dry parsley
1 teaspoon pepper

SPAGHETTI SAUCE:
1 Large onion, chopped
2 Tablespoons oil
3 Cloves garlic, chopped or crushed
1 Large can tomato paste
1 Large can Italian peeled tomatoes
1 Large can Spanish style tomato sauce
5 Cans water

1 Tablespoon sugar
Salt and pepper to taste
1 Bay leaf
1/2 teaspoon oregano
1/2 teaspoon sweet basil or 1 teaspoon Italian seasoning

Enjoy!

MEAT BALLS:
Mix together very well and form into the size balls you desire. Fry in a little corn oil until brown on all sides.

SPAGHETTI SAUCE:
Saute onions in oil until golden brown. Add garlic and remaining ingredients. Add meat balls and simmer 1 1/2 hours. Cook 1 pound of thin spaghetti or vermicelli as directed on the package. Serve the sauce over the pasta.

This is excellent as an hors d'oeuvre when the balls are made quite small and served with the sauce.

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