1 1/2 lb. lean ground beef
1/2 c. bread crumbs
1 egg
1/2 c. each chopped onion and parsley
1 1/2 tsp. salt (I use 1/2 tsp.)
1/2 tsp. basil
1/4 tsp. pepper

SAUCE:

1 lg. onion, chopped
1 lg. green pepper, chopped
2 cloves garlic, minced
48 oz. can Progresso crushed peeled tomatoes
6 oz. tomato paste
1 tsp. salt
1 1/2 tsp. oregano
1/2 tsp. thyme

Saute onion in 1 tsp. oil until wilted. Add to meat. Add parsley, crumbs, egg and seasonings. Blend with hands (wet), and shape into balls. In large skillet, heat 1 tbsp. oil. Brown meatballs, draining fat as necessary. Add meatballs to sauce the last 30 minutes.

For sauce, cook onion, green pepper and garlic in 1 tsp. oil until tender. Stir in remaining ingredients. Simmer 1 1/2 hours.