Spaghetti & Meatballs

For one 6-8 servings

MEAT SAUCE
1/2 pound lean ground beef
1/3 medium onion chopped
1/2 tsp garlic powder 28 oz can tomato sauce
6 ounce can tomato paste
3/4 cup water
3 to 4 basil leaves
1/2 cup sugar

MEATBALLS
1 pound lean ground beef
2 eggs
3/4 cup dry bread crumbs

Hot cooked spaghetti

In a 2 quart saucepan, brown 1/2 pound ground beef with onion & garlic. *I usually used minced garlic instead of the powder, and dried onions work just fine as well. Drain
Stir in tomato sauce, tomato paste and water. Add basil and sugar; bring to a slow boil, stirring occasionally. *I added a bunch of shredded Zuchinni (from freezer), chopped fresh carrots and used some chopped garden tomatoes (also from the freezer) instead of some of the tomato sauce. Add what you like.

In a medium bowl, combine 1 pound ground beef, eggs and bread crumbs. *Add more crumbs if necessary to make mixture of shaping consistency. Shape into meatballs. Drop into boiling sauce. Cook 7 minutes without stirring. Slowly stir sauce and meatballs. Cook on a slow boil, covered for 1 1/2 hours. Serve over desired spaghetti, cooked as directed on package.

I usually double the recipe and freeze whatever we don't eat.