1 (3 oz.) pkg. cream cheese
1 - 1 1/2 c. cracker crumbs
1/2 c. chopped nuts (walnuts)
1 sm. onion
6 eggs
1 tsp. seasoned salt
1/2 tsp. sage

Place cream cheese, cracker crumbs, walnuts and small chopped onion in a bowl. Add eggs, salt and sage. Mix well with mixer and refrigerate. When ready to fix, drop mixture by teaspoon in hot oil and brown. Balls may be made ahead and stored for several days in the refrigerator.

SAUCE:

3 stalks celery
2-3 onions
1 green pepper, chopped
Salt, garlic, basil, oregano to taste (about 1/2 tsp. of each)
1 (14 oz.) can tomato juice
1 (6 oz.) can tomato paste
1 lb. spaghetti
Romano or grated Parmesan cheese

Saute celery, onion, green pepper and salt unitl tender. Add other spices as desired. Add tomato paste and juice. Simmer for 30 minutes. Gently add meatballs to sauce and simmer 2-3 hours. Cook spaghetti according to package directions. It may be added to the sauce or served separately. Serve with grated cheese.