1/2 c. Crisco oil
1 lb. ground meat
1 can Hunts tomatoes
1 can Hunts tomato sauce
1/2 c. Lean & Perrins sauce
1/2 c. Heinz ketchup
1/2 c. chopped celery
1/2 c. chopped green pepper
6 lg. onions
1 bunch green onions
3 eggs
2 c. Italian bread crumbs
1/4 c. Pet milk
1 tbsp. garlic powder
1 tbsp. parsley flakes
Salt and pepper to taste

Meatballs: Mix ground meat with 1/4 cup of ketchup, 1/4 cup Lea & Perrins sauce, 1/4 cup chopped celery, 1/4 cup green onions (chopped), 3 large onions (chopped very fine), 3 eggs, 2 cups bread crumbs, 1/4 cup milk, and salt and pepper to taste. Mix all together very well; form into balls. Roll in flour and brown in Crisco oil. Set them aside while cooking the sauce. Put the remainder of the onions, green pepper, green onions, and celery into the oil the meatballs have been fried in. Cook down until they are transparent. Add the tomatoes, tomato sauce, ketchup, Lea & Perrins sauce, garlic salt or garlic powder, parsley flakes, and salt and pepper to taste. (Not too much salt, remember the meat is salty.)

Cook all this down until thickened and dark brown, about 15 to 20 minutes. Then add the meatballs to the gravy and simmer at least an hour. The longer the better. 2 packs of 4 pound spaghetti, this will serve at least 12 people.

When I want to cook chicken spaghetti, I just brown my chicken and put in this same kind of gravy. Either way, both are delicious.