1 1/2 lbs. ground beef
1/4 lb. grated Romano cheese
1/2 c. chopped fresh parsley tops
1 tsp. pepper
1 1/2 tsp. salt
4 eggs
2 c. grated bread crumbs

Mix meatball ingredients. Shape into balls using about 3 tbsp. mixture. Put meatballs on cookie sheet coated with spray on pan coating. Roast at 450 degrees until brown 12 to 15 minutes turn carefully halfway through cooking. Remove and drain.

SAUCE:

1 clove garlic, minced
2 tbsp. olive oil
1 1/2 cans (1 lb. each) peeled tomatoes, pureed
1 can (6 oz.) tomato paste
1 1/2 tsp. salt
1 tsp. oregano
1 1/2 tsp. grated Parmesan or Romano cheese
1/2 c. chopped onion
1/4 c. chopped celery

Saute onion, celery and garlic in oil. Add other ingredients except cheese and meatballs and simmer 30 minutes. Add cheese and meatballs and simmer 1/2 to 1 hour. Serve meatballs and sauce on Italian or French bread cut into 6 inch lengths, top with roasted or sauteed green pepper strips or hot peppers.