1 1/3 c. cracker crumbs (Hi-Ho, saltines or butter crackers)
1 c. pecan meal or fine ground walnuts
1 sm. onion, chopped fine
1/8 tsp. garlic powder
1 tbsp. parsley flakes
1/2 tsp. salt
3 large eggs
3 tbsp. water

Combine all ingredients except eggs and water and set aside.

Beat together eggs and water and add to mixture. Form into walnut-sized balls and fry slowly in oil until firm. Cook in sauce about 1/2 hour.

SAUCE:

1 can (28 oz.) ground peeled tomatoes
2 c. water
1 med. onion, chopped
1 sm. bell pepper, chopped
1 clove garlic (or garlic powder)
1 tsp. oregano
1 or 2 bay leaves
Salt to taste

Place water, onion, bell pepper and garlic in a blender and mix well. Combine all the ingredients in a saucepan and bring to a slow boil. Add meatballs and simmer about 1/2 hour. (Meatballs will expand in size.)