1/2 c. chopped onion
2 tbsp. butter, melted
1 (28 oz.) can tomatoes, undrained & chopped
1 (6 oz.) can tomato paste
1 tbsp. chopped fresh parsley
1/4 tsp. pepper
Dash of ground oregano
1 lb. ground beef
2 tbsp. grated onion
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. vegetable oil
Hot cooked spaghetti

Saute onion in butter in a large skillet. Add tomatoes and next 4 ingredients. Cook over medium heat 20 minutes, stirring occasionally.

Combine ground beef and next 3 ingredients; mix well. Shape into 1 1/2 inch meatballs. Cook in oil over medium heat until no longer pink; drain. Add meatballs to sauce; cook over low heat 15 minutes. Serve sauce over spaghetti. Yield: 4 servings.

MICROWAVE DIRECTIONS: Combine onion and butter in a 2-quart casserole; cover with paper towels. Microwave at High for 2 minutes. Add tomatoes and next 4 ingredients. Cover with paper towels and microwave at High for 12 to 14 minutes, stirring mixture after 6 minutes.

Combine ground beef and next 3 ingredients; mix well. Shape into 1 1/2 inch meatballs. Place meatballs in a 12 x 8 x 2 inch baking dish, omitting oil. Cover with heavy-duty plastic wrap. Microwave at High for 3 to 4 minutes. Turn meatballs over, and rearrange in dish. Cover and microwave at Medium-Low (30% power) for 3 to 4 minutes or until done; drain well. Add meatballs to sauce; cover and microwave at High for 2 to 3 minutes. Serve sauce over spaghetti.