MEATBALLS:

3 slices fresh white bread
1/4 c. milk
2 lbs. ground chuck
2 tsp. salt
1/4 tsp. pepper
1 tsp. chili powder
1/2 tsp. dried oregano leaves
2 eggs, slightly beaten

CHILI SAUCE:

2 tbsp. olive or salad oil
1/2 c. onion, finely chopped
1 clove garlic, crushed
1 1/2 tbsp. chili powder
1 tsp. salt
1/4 tsp. oregano leaves
1/4 tsp. ground cumin
1 (8 oz.) can tomato sauce

Double sauce recipe if you like a lot of sauce.

Make meatballs: In medium bowl, soak bread in milk. Mash bread with fork. Add remaining meatball ingredients; mix well with hands to combine. With moistened hands, shape into meatballs 1 1/4 inch in diameter. Brown and drain. Place in a 13 x 9 inch pan. Make chili sauce: In hot oil in medium saucepan saute onion and garlic, stirring until golden, about 5 minutes. Add rest of sauce ingredients; mix well. Bring mixture to boiling, stirring. Reduce heat; simmer covered 15 minutes, or until sauce has thickened. Preheat oven to 350 degrees. Add 1 1/4 cups water to sauce; return to boiling. Spoon over meatballs in baking pan. Cover pan tightly with foil. Bake 30 minutes. Serve over macaroni or spaghetti.