Bring 2 quarts water to boil. Add 1 pound linguine and 1/4 cup chopped onion and pinch salt. Stir occasionally and cook for 5 minutes. Turn off heat, cover and let sit for 10 minutes. Drain and rinse with cold water.

MEATBALLS:

2 lbs. ground beef
1 egg
1/2 c. bread crumbs
1 sm. onion, chopped
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
Pinch ground oregano

Put all ingredients into large mixer bowl and blend smooth with electric mixer. Roll into 1 1/2 inch balls. Cook over medium heat in skillet covered (about 30 minutes) until browned but not crisp. Drain meatballs. Add DelGrasso Country Garden sauce. Simmer for 10 minutes and serve over linguine.

Optional: Italian bread spread with butter and sprinkle with garlic salt under broiler until browned.