1/4 tsp. garlic powder or 1 clove
2 lbs. ground beef
1/4 c. bread crumbs
1 1/2 c. sliced onions (2 med.)
3 tbsp. flour
1 c. boiling water
12 oz. can tomatoes
1/2 tsp. salt
1 lb. thin spaghetti, cooked
1/2 c. shredded Parmesan
2 tsp. salt
2 eggs
1/4 tsp. cayenne
1/3 c. oil (divided, see below)
1 bouillon cube (beef)
1/4 c. wine vinegar
1/2 tsp. oregano
2 green peppers, 1 inch squares
1/4 c. minced parsley

Mix garlic and salt. Mix with beef, crumbs and cayenne. Make 24 balls. Cook onions in 1/4 cup oil until tender. Stir flour in drippings; add water and bouillon cube. Add vinegar, tomatoes, oregano and salt. Cook 15 minutes. Add browned meat balls and green pepper. Cook 5 to 10 minutes. Rinse spaghetti in hot water. Drain and add parsley, oil and Parmesan. Toss. Serve separately. Serves 8.