SAUCE:

1 (4 oz.) can sliced mushrooms, undrained
1 (28 oz.) can tomatoes, broken into pieces or 1 qt. home canned
1 (15 oz.) can tomato sauce (or 1 pt. home canned)
3/4 c. chopped onions
1 clove garlic, minced
1/2 tsp. basil
1 tsp. oregano

Combine all the above ingredients and cook slowly for 1 hour, stirring occasionally.

MEATBALLS:

1 lb. ground beef
1 sm. egg, beaten
1/4 c. cracker crumbs
1/4 c. grated Parmesan cheese
2 tbsp. finely chopped green pepper
2 tbsp. finely chopped onion
1 1/2 tsp. Worcestershire sauce
1/4 tsp. garlic powder

Combine these ingredients. Mix thoroughly. Shape into 12 meatballs. Lightly roll balls in flour and brown in vegetable oil in skillet. (Or can be cooked in the microwave: Place in square microwave proof baking pan and cover with a paper towel. Microwave on High for 4 minutes. Turn meatballs and cook another 4 minutes on High.) Drain on paper towels. Add to tomato sauce. Cover and cook slowly 30 minutes. Serve with spaghetti noodles and Parmesan cheese. Makes 3 to 4 servings. Very easily doubled. Cooking time for sauce will be longer.