2 lb. lean ground beef
1 c. cracker crumbs
2 eggs
1/4 c. milk & catsup
1/2 tsp. parsley
1/2 tsp. oregano
1/2 tsp. basil
1 sm. onion, chopped
1/4 c. Parmesan cheese
Salt & pepper to taste

SPAGHETTI SAUCE:

1/2 green pepper
1 lg. onion
4 sm. garlic teeth
1 lg. can tomato juice (46 oz.)
1 (12 oz.) c. tomato paste
1 c. tomato soup & 1 c. water
4 tsp. sugar
1/2 tsp. salt
1/8 tsp. red pepper

Mix all ingredients for meatballs together. Make into approximately 1 inch meatballs and place on lightly oiled jelly roll pan. Bake at 325 degrees for 25 minutes. Take off tin and put aside.

Chop green pepper and onion very fine. Mince garlic and saute together in butter until tender. Mix remaining ingredients together in a large pot. Add green pepper mixture and meatballs and simmer for 2-3 hours uncovered. Stir often. Serve over spaghetti. Sprinkle Parmesan cheese. Freezes well!