My Spaghetti & Meatballs

• 2 Eggs
• 1/2 cups Milk
• 3 slices Wheat Bread, Crumbled
• 2 pounds Ground Chuck
• 1/2 cups Onion, finely chopped
• 2 Tablespoons Fresh Parsley, Chopped
• 2 cloves Garlic, Crushed
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 1/4 cups Olive Oil
• 1/2 cups Onion, Chopped
• 2 cloves Garlic, Crushed
• 2 Tablespoons Sugar
• 1 Tablespoon Salt
• 1- 1/2 teaspoon Dried Basil Leaves
• 1/2 teaspoons Fennel Seed (don't Leave This Out)
• 1/4 teaspoons Pepper
• 1 can (2 Lb. 3 Oz.) Italian-style Tomatoes
• 12 ounces, weight Tomato Paste
• 1/2 cups Water
• 1 pound Spaghetti Noodles
• 1/2 cups Parmesan Cheese, Grated

1. For the Meatballs: Preheat oven to 450 degrees F.
2. In a medium bowl, beat eggs slightly.
3. Add milk and bread, mix well.
4. Let stand 5 minutes.
5. Add ground chuck, onion, parsley, garlic, salt and pepper; mix until well blended.
6. Shape into 24 meatballs, 1 1/2 inches in diameter.
7. Place in a shallow baking pan.
8. Bake, uncovered, in the preheated oven for 30 minutes.
9. For the Spaghetti: In a 5 quart Dutch oven, over medium heat, heat the oil then saute onion and garlic until golden.
10. Then add remainder of sauce ingredients, mashing tomatoes with wooden spoon.
11. Bring to boiling.
12. Reduce heat and simmer, covered, for 1/2 hour.
13. Add meatballs, simmer, covered, 1 hour longer, stirring occasionally.
14. Cook spaghetti noodles as package label directs, drain.
15. To serve: Place spaghetti noodles on serving dish.
16. Top with meatballs and sauce; sprinkle with cheese.

eggs, milk, bread, ground chuck, onion, fresh parsley, garlic, salt, pepper, olive oil, onion, garlic, sugar, salt, basil, fennel, pepper, tomatoes, water, noodles, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/my-spaghetti-meatballs/ (may not work)