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SPAGHETTI AND MEATBALLS

1 onion, chopped
3 Tbsp. oil
2 1/2 c. (No. 2 can) tomatoes
12 oz. tomato paste
2 c. water
1 Tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
1 bay leaf
3/4 lb. ground beef
1/4 lb. ground pork
1 c. bread crumbs, fine (dry)
1/2 c. Parmesan cheese, grated
1 sprig parsley, chopped
1/2 tsp. garlic powder
1/2 c. milk
2 eggs, well beaten
salt and pepper
long spaghetti, cooked

Cook onion in hot oil until golden; add tomatoes, tomato
paste, water, sugar, salt, pepper and bay leaf. Cook slowly
for 1 hour. Combine meat, crumbs, cheese, parsley, garlic,
milk, eggs and seasonings; mix thoroughly. Form in small
balls; brown in hot oil, about 1/4 inch deep. Add meatballs to
sauce and cook over low heat for 15 to 20 minutes. Serve over
spaghetti. Makes 6 servings.

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