Prep: 20 minutes I Cook: 30 minutes | Yield: 4 servings

1 cup chopped onion
1 tablespoon vegetable oil
1 can (28 ounces) stewed tomatoes
2 cans (6 ounces each) tomato paste
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried marjoram
1/8 teaspoon paprika
Dash pepper
2 eggs
1 garlic clove, minced
2 teaspoons dried parsley flakes
1 pound lean ground beef
1 cup grated Parmesan cheese
1/2 cup dry breadcrumbs
Hot cooked spaghetti

In a soup kettle or Dutch oven, saute onion in oil until tender. Stir in the tomatoes, tomato paste, sugar, and seasonings. Bring to a boil.

Meanwhile, in a large bowl, beat the eggs, garlic, and parsley. Add the beef and mix well. Sprinkle with the Parmesan cheese and bread crumbs; mix gently. Shape into 1-1/2-in. balls. Add to the sauce; reduce heat. Cover and simmer for 30 minutes or until meat is no longer pink. Serve meatballs and sauce over spaghetti. yield: 4 servings.