1 lg. or 2 sm. cans tomato paste
1 lg. can tomato puree
2 lg. or 4 sm. cans tomato sauce
4-6 hard-boiled eggs
4-6 sm. boiled creamer potatoes
1 whole head garlic, toes separated and peeled
1 can mushrooms or 1 sm. basket of fresh, cut in half if lg.
1 med. to lg. onion, chopped
1 bunch green onions, chopped
1 bunch fresh parsley, chopped
1 sm. green bell pepper, chopped
1 tbsp. organic Italian seasoning
1 tsp. sea salt or no-salt
1/8 tsp. cayenne pepper (optional)
1 c. Italian bread crumbs
1 tsp. sugar
2 whole bay leaves

NOTE: Save a tablespoon of the onions, pepper and parsley to put in the meatballs.

For each can, add 2-3 cans of water to the tomato sauce. Add peeled, whole boiled eggs, peeled potatoes, garlic, onions, parsley, green pepper and mushrooms into the gravy and cook over low flame while making the meatballs.

After you add the meatballs, cook for another 2 hours over a medium flame until done. Serve on any pasta with a tossed salad and/or baked bread. It's good!