1 beaten egg
1/3 c. milk or water
1 c. soft bread crumbs
1 lg. onion, finely chopped
1 lg. clove garlic, minced
1/2 c. grated Parmesan cheese
1/2 c. snipped parsley
1 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
1 tbsp. cooking oil
1 (28 oz.) can tomatoes, cut up
1 (10 3/4 oz.) can tomato puree
1 lg. onion, chopped
1 clove garlic, minced
1 tsp. sugar
Hot cooked noodles
Grated Parmesan cheese

In a large mixing bowl stir together egg, milk or water, bread crumbs, the finely chopped onion, the 1 clove minced garlic, the 1/2 cup Parmesan cheese and the parsley. Add ground beef, pork, and veal; mix well. Shape meat mixture into 32 two inch meatballs.

In a large skillet or Dutch oven brown the meatballs, half at a time, in hot oil. Remove from skillet; pour off drippings. Stir in undrained cut up tomatoes, the tomato puree, the remaining chopped onion, remaining minced garlic and the sugar. Cook and stir until bubbly. Add meatballs. Cover and simmer 25 to 30 minutes. Serve with hot cooked noodles. Pass additional grated Parmesan cheese to sprinkle atop.

Makes 8 servings.