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2 lb. ground beef - lean
3/4 ground pork
2 Tbsp. garlic powder
2 Tbsp. grated Parmesan cheese
2 eggs
Salt and pepper to taste
6 slices bread - Wet

1 can (29 oz.) Puree - Plus 2 cans water from meat balls or fresh
1 can (1 lb. 2 oz.) tomato paste - Plus 2 cans water
2 Tbsp. Sweet basil
1/4 c. sugar
3 Tbsp. oregano
3 or 4 Tbsp. garlic powder or minced garlic
2 Bay leaves
Salt and pepper
1/4 c. parmesan cheese
3 Tbsp. parsley flakes

MEATBALLS: Mix all together. Make into balls the size of a
golf ball. Cover with water. Cook slow about 1 hour. Remove from
fire and save water.

SAUCE: Add meat balls and simmer about 45 minutes before
serving time.

NOTE: All can be frozen.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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