Merle's Spaghetti & Meat Balls

Spaghetti Sauce:

• 2 tbsp. dried parsley, chopped
• 4 med. sized onions
• 4 garlic cloves, minced
• 1/4 c. of butter or margarine
• 1/4 c. olive oil
• 2 cans of tomato soup
• 2 cans of tomato paste
• 2 tsp. Worchestershire sauce
• 2 (8 oz.) cans of tomato sauce can be added if desired
• Optional - if you like mushrooms, a 6 oz. jar of sliced mushrooms may be added

Directions:

Cut onions in half and then slice. Mince garlic cloves very fine. Combine parsley, onions and garlic and cook slowly in the melted margarine and oil until onions are cooked. Add tomato soup, tomato paste and Worchestershire sauce and heat through.

Meat Balls:

• 3/4 lb. of beef and 1/4 lb. of fresh pork ground together
• 1 c. of seasoned bread crumbs, Progresso or some other brand
• 1/2 c. of grated Parmesan cheese
• 1 tsp. dried parsley, chopped
• 1 garlic clove, minced
• 1/2 c. milk
• 2 eggs, beaten
• Salt and pepper, use your judgement

Directions:

Combine all ingredients just as you would for a meat loaf. With a teaspoon take a little and form a ball. Size of ball should be about the diameter of a 25 cent piece. One pound of meat will make about 4 dozen meat balls. Place meat balls on a baking dish and bake in a 350 degree oven for 10 to 15 minutes.

Meatballs do not have to be cooked through, just enough so that they will maintain their shape and not fall apart when added to the sauce. Add meatballs to sauce and simmer for a couple of hours. Stir frequently so that they won't catch on the bottom. When ready to serve cook spaghetti fresh and serve.

Do not combine sauce and spaghetti. Serve sauce and meatballs over spaghetti. I use vermicelli spaghetti because I like it better. Batch may be doubled or tripled for a large crown. Basic amount will serve six people. Most people like plenty of sauce on their spaghetti so I usually double the sauce recipe anyway.