2 eggs, well beaten
1 lb. ground beef
1 clove garlic, minced
2 tbsp. minced parsley
1/4 c. grated Parmesan cheese
1 tsp. salt
3 tbsp. olive oil or salad oil
2 (6 oz.) cans tomato paste
3 cans hot water
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. marjoram leaves
1 tsp. salt
Dash pepper
1/2 tsp. sugar

Mix together first 6 ingredients. With wet hands, form into meatballs. Mixture will be quite soft. Brown slowly in hot oil, shaking pan frequently to keep balls round. Blend tomato paste with remaining ingredients. Pour over meatballs. Cover and simmer 1 hour.

I also add 1 can of whole tomatoes, 1 (4 ounce) can mushrooms and about 1/2 cup dry red wine. Serve with 1/2 pound spaghetti, cooked.