Italian Meatballs and Sauce

This is an old recipe I found in "Good Eating Around the Clock" published by the Women of the Second Reformed Church, Tarrytown, New York. This recipe is attributed to Eleanor Miscioscia. I would make this when I had a meatball wedge craving, serving these on some nice Italian bread.

• Ready In: 2 hrs 15 mins
• Serves: 4

Ingredients

• Meatballs

• 2  cups  Italian seasoned breadcrumbs
• 1  garlic clove, cut fine
• 1  cup  grated parmesan cheese
• 1⁄4 teaspoon thyme leaves
• 1⁄4 teaspoon basil
• 1⁄4 teaspoon oregano
•  salt and pepper, to taste
• 3  eggs
• 1  lb  ground chuck

• Sauce

• 1  onion, chopped
• 1⁄4 cup  vegetable oil
• 1 (6 ounce) can tomato paste
• 1 (8 ounce) can tomato sauce
• 1 (28 ounce) can Italian tomatoes
• 1⁄2 green pepper, chopped
• 1 (28 ounce) can water
•  salt and pepper, to taste
• 2  tablespoons sugar
• 1  pinch thyme
• 1  pinch oregano
• 1  pinch basil

Directions

1. Lightly brown onion in oil, then add the rest of sauce ingredients.
2. Meanwhile, mix together all meatball ingredients. If too thick, add a little milk. Roll into small balls.
3. Add uncooked meatballs to sauce and simmer for about 2 hours.