2 to 3 lbs. hamburger
2 eggs for every lb. of meat
Garlic powder
Parsley
Salt
Parmesan cheese
3 lg. cans tomato puree
Bread crumbs (Progresso Italian)
2 lg. cans tomato paste
Onion powder
Pepper

Empty cans of tomato puree and paste in large pot, scrape cans and add 1 can of water for each can of puree. Spice to taste with spices listed above. Heat on low, stir occasionally to keep from sticking.

In large bowl place hamburger, eggs, spices and Parmesan. Mix. Mixture should be a little watery, add bread crumbs until you can form balls with mixture. (The more eggs and bread crumbs you add the harder the meatballs will be.)