Entree-Beef: Spaghetti and Meatballs

From Shelly Carey

Ingredients
Sauce ingredients
1 large onion, chopped (about 1 cup)
½ teaspoon minced garlic
1 teaspoon sugar
1 teaspoon dried oregano
¾ teaspoon salt
¾ teaspoon dried basil leaves
½ teaspoon dried marjoram leaves
1 can (16 oz) whole tomatoes, undrained
1 can (8 oz) tomato sauce
Meatball ingredients
1 lb ground beef
½ cup dry bread crumbs
¼ cup milk
¾ teaspoon salt
½ teaspoon Worcestershire sauce
¼ teaspoon pepper
1 small onion, chopped (about ¼ cup)
1 egg
Noodles
4 cups hot cooked spaghetti (7-8 oz uncooked spaghetti)

Directions
Mix all sauce ingredients in a 3-quart saucepan. Break up tomatoes. Heat to boiling. Reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.

To prepare meatballs, mix all ingredients. Shape into twenty 1 ½-inch meatballs. Place on a microwave safe dish and cover with wax paper. Microwave 5 minutes or until no longer pink in the center. Let stand covered 3 minutes. Drain.

Stir meatballs into tomato mixture. Cover and simmer for 30 minutes, stirring occasionally. Serve over spaghetti and, if desired, with grated parmesan cheese.

Yields 6 servings.