2 tbsp. olive oil
1/2 c. chopped onion
1/4 c. chopped green pepper
1 clove garlic, minced
2 (6 oz.) cans tomato paste
3 c. water
2 tsp. salt
1/4 tsp. pepper
2 tsp. chili powder
1/4 tsp. oregano

Heat olive oil in large Dutch oven or frying pan. Add onion, green pepper and garlic; cook slowly until onion is transparent. Blend in remaining sauce ingredients. Cover and simmer gently over very low heat for 30 minutes. While sauce is cooking, prepare meatballs.

MEATBALLS:

1 lb. ground beef
1/2 lb. ground pork
1 c. grated Parmesan cheese
1 c. milk
1 egg
1 c. soft bread crumbs
1/2 c. chopped parsley
1 clove garlic, minced
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1/4 c. (1/2 stick) butter

Combine all ingredients except butter and mix well. Shape meat mixture into 24 balls about 1 to 2 inches in diameter. Melt butter in large frying pan. Brown meatballs slowly in butter over low heat. Place browned balls in hot cooked sauce; cover and cook an additional 30 minutes. Serve sauce over hot cooked and salted spaghetti or plain as an entree. Yield: 8 servings.