Spaghetti and Meatballs

Tomato Sauce
2 garlic cloves, minced
1 medium size onion, chopped
2 twenty-eight ounce cans of tomatoes
2 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh basil leaves or 1 teaspoon dried basil
3 tablespoons fresh oregano leaves or 1/2 teaspoon dried oregano
Drain tomatoes and reserve juice.
Roughly chop tomatoes and drain off more juice.
In a large skillet, heat 1 tablespoon oil and sauté garlic and onions, remove and set aside.
Add 1 tablespoon oil to skillet and heat to high heat. Add drained tomatoes and cook on high heat for three to five minutes.
At this point you may add meatballs per instructions below.
Gently pour reserved juice slowly over them once they are all in the pan.
Add salt and pepper, cover and simmer for 20 minutes, uncover and simmer for another 20 minutes.
OR simmer, uncovered for 30 minutes (without meatballs).
Correct seasoning and serve over pasta.

Meatballs
1 large egg
1/4 cup water
1 pound lean ground meat (may be mix of lean ground pork and lean ground beef)
1/4 cup minced fresh parsley
1/4 cup dried bread crumbs
1/4 cup grated parmesan cheese (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
In a small bowl, lightly mix together egg, water, salt and pepper and set aside.
In a medium bowl, create alternating layers of ground meat, parsley, bread crumbs and cheese.
Pour liquid mixture over meat layers and gently mix together with two forks. Do not over work or mash.
Spread the mixture out on a cookie sheet and, with a knife, divide it into 15 to 20 equal parts.
Prepare a bowl of cold water. Wet your hands in the water and rinse as often as necessary as you prepare the meatballs.
With wet hands, pick up one of the portions and roll it into a ball. Gently lay the meatball on the tomatoes.
Repeat this process until all meat has been made into a meatball.

Spaghetti is nice served with a fresh green salad and custard with fresh berries for dessert