2 eggs, beaten
1 1/2 tsp. salt
1/2 c. Parmesan cheese
1 tsp. garlic beads (mix) or 2 cloves garlic, crushed
1/2 c. milk
1/4 tsp. pepper
1 c. bread crumbs
1 1/2 lb. hamburg

Mix above ingredients together except hamburg. Add hamburg and mix. Fill frying pan with 3/4 inch olive oil. Chop 1-3 inch onion. Roll meatballs, put some onion in olive oil, 3 tablespoons. Fry meatballs, continue, add some onion, fry more meatballs, fry meatballs until done (put fried onions in sauce, about 15 large or 30 small meatballs).

TOMATO SAUCE:

1/4 c. olive oil
12 oz. tomato paste
2 tsp. garlic beads or 4 cloves garlic, crushed

Heat and add 1/2 teaspoon baking soda. Mix above ingredients in 10 quart pan. Add: 15 oz. water 1/2 tsp. pepper 1 tsp. parsley flakes 6 bay leaves 1/4 lb. chopped green pepper 3 cans crushed Italian plum tomatoes (28 oz. each) 1 tsp. salt 1 tsp. sweet basil 1-3" onion, chopped

Simmer 3-4 hours over medium heat, stirring often. Add meatballs, simmer with sauce. Makes about 1 gallon.