2 eggs, beaten
2 (6 oz. or 1 - 12 oz. can) Hunts tomato paste
1/4 c. minced onion
1/4 c. grated Parmesan cheese
2 tbsp. minced parsley
1 clove garlic, minced
2 tsp. salt
1 lb. ground beef
3/4 c. soft bread crumbs
3 tbsp. Wesson oil
2 1/2 c. hot water
1 1/2 tsp. sugar
1 tsp. basil
1 tsp. oregano
1/4 tsp. pepper
1 lb. spaghetti, cooked and drained

In a bowl, mix together eggs, 1 tablespoon Hunt's tomato paste, onion, cheese, parsley, garlic and 1 teaspoon salt. Add beef and bread crumbs; mix thoroughly. Form into 20 balls, about 1 inch in diameter. Lightly brown in a Dutch oven on all sides in hot oil; drain. Blend remaining Hunt's tomato paste with hot water, sugar, basil, oregano, 1 teaspoon salt and the pepper in a bowl. Pour over meatballs. Cover; simmer 10 minutes. Uncover; simmer 10 minutes longer. Serve over spaghetti. Makes 6 servings.