1 lb. ground beef (meatloaf mix is good)
1/4 c. chopped parsley
1 tsp. salt
1/4 tsp. pepper
1 egg, slightly beaten
1 clove garlic, chopped fine
1 c. soft, fine bread crumbs
3 tsp. water
2 tbsp. grated Parmesan cheese
2 tbsp. oil

Combine ingredients except fat in a bowl. Mix stirring with a fork until blended. Shape into medium sized balls. Brown a few at a time in the fat. When all are browned, add sauce given below. Bring to a boil, then simmer 1/2 hour. Serve over hot cooked and drained spaghetti.

SAUCE:

3 tbsp. oil
1/3 c. diced onion
1/2 c. chopped celery
1 clove garlic, minced

Heat fat in cooker. Add rest of ingredients. Fry until partially tender, stirring frequently. Add 1 can Italian style tomatoes, strained (the new Contadina minced pear tomatoes are perfect for this sauce and do not have to be strained). 1 can mushrooms, with liquid 1/8 tsp. pepper 1/4 tsp. allspice 2 tsp. sugar 4 tbsp. grated Parmesan cheese 1 1/2 tsp. salt 1/4 tsp. nutmeg 1/2 tsp. oregano

Bring to a boil, then reduce to simmer and cook for about 1 hour. This same sauce can be used with browned ground meat as well as with meatballs.