1 lb. ground beef
2 slices of bread
2 to 3 cloves garlic, finely chopped
Grated Romano or Parmesan cheese
Fresh or dry chopped parsley

Sauce:

1 (28 oz.) can peeled tomatoes
1 (6 oz.) can tomato paste
Oregano
Basil
Can substitute 1 (28 oz.) can of crushed tomatoes with added puree

Meatballs:

Place meat in mixing bowl. Hold each bread slice running water until saturated. Gently press between hands to remove excess water and place in bowl. Add garlic, sprinkle cheese and parsley in, amounts to suit your taste. Mix well. Form into 12 large or 20 small meatballs. Brown in a non stick skillet or I prefer to cook them in the microwave. Place meatballs in a circle in a large Pyrex pie plate (one circle for large meatballs, two circles for small) Cover with wax paper. Microwave on high power 4 minutes. Turn plate 1/4 turn and microwave on high power another 4 minutes. Remove meatballs with a slotted spoon, placing them directly into sauce or into a storage container. Pour drippings into a separate container.

Hint:

I like to double or triple the meatball recipe and freeze them. After refrigerating the drippings, the fat can be removed and discarded and the flavorful beef drippings can be added to the meatballs for freezing (divide if you have multiplied the recipe) or added to the sauce.

Sauce:

Drain juice from canned tomatoes into a 3 quart saucepan. Empty tomatoes into blender and crush. Add tomato paste and blend. Pour into saucepan. Add seasonings and heat to boiling. Add meatballs and simmer for 1/2 hour. Serve over you favorite pasta and top with grated Romano or Parmesan cheese. Leftover sauce with meatballs freezes well and can be used for lasagna.

Hint:

If you find the sauce too acidic, add 1 teaspoon of sugar.