2 lb. ground meat
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1 tsp. Accent
1 tsp. oregano
1/2 tsp. thyme
1 tsp. red pepper
1 tbsp. Worcestershire sauce
1 c. onion - chopped
1/2 c. shallots - chopped
1/4 c. parsley - chopped
2 eggs - beaten
1 c. bread crumbs

Place meat in large bowl and work in the remaining ingredients. Shape in balls about the size of golf balls. Brown in an iron skillet in just enough oil to cover the bottom. Add the meatballs to the spaghetti sauce and cook at a very gentle simmer for 3 hours or longer.

SAUCE:

4 tbsp. olive oil
1 c. onion - chopped
6 garlic cloves - minced
1/2 c. bell pepper - chopped
3 (14 1/2 oz.) cans tomatoes - chopped
2 (4 1/2 oz.) cans mushrooms - sliced with juice
1 tsp. salt
1 tsp. pepper (red or black)
1 tsp. garlic salt
2 (15 oz.) cans tomato sauce
6 tbsp. sugar
1 lg. bay leaf
1 tsp. red pepper flakes
2 tbsp. Parmesan cheese - grated
3 tsp. oregano

Heat olive oil in large iron pot; saute onion, garlic and bell pepper. Add remaining ingredients and simmer 1 1/2 hours stirring frequently.