28 oz. spaghetti sauce
1/3 c. onion, chopped
1 1/2 lb. lean ground beef
3/4 c. quick or old fashioned oats
1 egg
2 garlic cloves, pressed
1 1/2 tsp. Italian seasoning
1/2 tsp. salt

Preheat oven to 400°F. Spread 2/3 cup of the spaghetti sauce over bottom of 9 x 13 baker. Chop onion. In 2-quart bowl, combine onion, ground beef, oats, 1/3 cup of sauce, egg, garlic, Italian seasoning and salt; mix gently. Using a small scoop, shape meat mixture into balls. Place in 9 x 13 baker.

Bake 10 minutes. Pour remaining sauce over meatballs. Continue baking 20 minutes. Place 24 meatballs and half of the sauce from baker in covered container; refrigerate for later use in spaghetti. Use remaining 24 in sub sandwich.