MEAT BALLS:

1 lb. hamburg
1 c. Pepperidge Farm bread stuffing
1 egg
1 sm. onion
1 clove garlic
1/2-1 tsp. each oregano, celery salt, seasoning salt, salt and pepper
1 pinch allspice
Milk to moisten

Mix together and roll into balls; fry in 2 tablespoons olive oil until good and brown.

SAUCE:

1 lg. can stewed tomatoes
1 or 2 cans tomato sauce
2 cans tomato paste
1 1/2 c. water
Sprinkling of seasonings used above

Lower heat under meat balls and add sauce ingredients. Simmer at least 1/2 hour; the longer the better. Serve with spaghetti which has been prepared according to package directions.