MEATBALLS:

1 c. bread crumbs, Italian flavored
2 cloves garlic, coarsely chopped
1 sm. onion, quartered
12 oz. ground beef (use lean beef)
2 eggs
1/2 c. grated Parmesan cheese
2 tbsp. chopped fresh parsley (2 tsp. dried parsley)
2 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. salt
1/4 c. olive oil

SAUCE:

3 c. beef broth (canned is fine)
1 (28 oz.) can whole tomatoes
2 tbsp. double-concentrated tomato paste or 1 sm. can regular tomato paste
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
1 1/2 tsp. dried marjoram
1 1/2 tsp. sugar

In a food processor fitted with metal blade, process the bread crumbs, garlic and onion until finely chopped. Add the beef and eggs, the Parmesan cheese, herbs and salt. Process until well blended.

In a large skillet, heat olive oil on moderate to high heat. Moisten your hands and shape the mixture into 1 1/2 inch meatballs, carefully adding them to the skillet without overcrowding. Saute until meatballs are evenly browned, about 5 minutes. Pour off any extra fat from the skillet.

Add the broth to skillet and gently boil. Stir and scrape the bottom of the pan with a slotted spoon to dissolve pan deposits. Add tomatoes, breaking them apart with your hands. Stir in remaining ingredients. Return meatballs to skillet and gently boil until the sauce is thickened, approximately 15 to 20 minutes at least. Serve over cooked pasta Serves 4-6.

My boys love these.