1 lb, ground chuck
Thin spaghetti broken into small pieces (as much as you want in the meatballs)
1 egg beaten
1 tsp. salt
Dash of pepper
2 tbsp. barbecue sauce
1 tsp. worcestershire sauce

Mix all the ingredients (including the uncooked spaghetti pieces). Form into balls. Brown them in a skillet. When all are browned, add 2 cups of tomato juice, cover and cook slow for 30 minutes.