2 lbs. ground veal
1/2 c. bread crumbs
1/4 c. Parmesan cheese
1 garlic clove pressed
1/4 tsp. pepper
1/8 tsp. basil
2 eggs slightly beaten
1/4 c. minced parsley
3 tbsp. white wine
1 tsp. salt
1/4 tsp. oregano
1/8 tsp. baking soda

Mix veal and eggs. Add remaining ingredients and shape into small balls. Take 2 tbsp. butter and oil, brown meatballs. Drain on paper and simmer in tomato sauce.

SAUCE:

2 tbsp. olive oil
2 garlic cloves, pressed
1 (15 oz.) can tomato puree
1 c. water
1 tsp. salt
1 tsp. Italian herbs
1 tsp. marjoram
1/4 tsp. pepper
1/2 c. chopped onion
2 (15 oz.) cans tomato sauce
2 tbsp. parsley
1 tbsp. oregano
1 tsp. basil
1 bay leaf

Heat olive oil, saute onion and garlic. Add remaining ingredients and let simmer 30 to 40 minutes.