1/2 lb. ground pork
1/2 lb. ground beef
1/2 lb. ground veal
1 c. Italian bread crumbs
2 eggs
1/2 c. milk
Oregano or Italian seasonings
Vegetable oil
2 sm. cans tomato paste
1 lg. jar (32 oz.) Ragu or Prego sauce

Mix meats together by hand. Add eggs, milk and seasonings; mixing well. Add enough bread crumbs that meat is easily formed into balls. Form meatballs slightly larger than golf balls.

Add just enough vegetable oil to bottom of very large saucepan to cover bottom. Brown meatballs over low heat, turning often until all sides are well browned.

Pour tomato paste and spaghetti sauce over meatballs. Stir carefully, as to not break meatballs. Simmer covered, over very low heat for at least 1/2 hour, but the longer the better. Serve over spaghetti.

VARIATION: Add a dozen chicken wings with meatballs during browning stage. The chicken adds a great flavor and practically melts in your mouth.