2 lbs. ground beef
1 onion, chopped
1/2 c. bread crumbs
1/8 c. Parmesan cheese
1 egg
1/2 c. milk
1 c. cheddar cheese, grated
1 tsp. chili powder

Mix all together, form into balls and brown. Drain all grease except 1 tablespoon drippings.

SAUCE:

2 cans tomato paste
6 cans tomato sauce
2 tbsp. sugar
4 cans water
2 bay leaves
1 tsp. garlic salt

Mix together. Add 1 tablespoon drippings from browning the meatballs as well as the brown crust left in pan from browning the meat. Stir well; and simmer for at least 1 hour. Add meatballs and simmer for another 15 minutes. Serve over spaghetti. May need more water depending on desired thickness of sauce. Serve with garlic bread.