1-1 1/2 lb. top of round, ground
Salt & pepper
1 egg
1-2 tsp. cream
Parsley, dried or fresh
1 garlic clove, diced very fine
Garlic powder
Garlic salt
Bread crumbs
Olive oil

Put ground beef in mixing bowl, salt and pepper to taste. Add raw egg and mix. Add about 1 or 2 teaspoons cream, parsley, garlic and diced very fine, garlic powder and garlic salt; mix. If desired omit garlic and use extra garlic powder. Put some bread crumbs in and mix thoroughly. Add more bread crumbs if needed and mix. Use enough bread crumbs so that meatballs will hold together.

Cover meatballs with waxed paper and put in refrigerator until sauce has cooked for about 2 hours then brown meatballs in olive oil and add to sauce, also a little of the oil they were cooked in. Then let simmer for about another hour. Serve over well drained spaghetti. Also serve extra cheese and hot peppers if desired. Serve with Italian rolls, which have been sliced part way through, with butter and garlic salt inserted in cuts and put in oven for a few minutes; makes them a little crisp and flavor of garlic salt goes through them. Serves 6-8.