Mouth Watering Meatballs

Sauce:
1 1/2 cups chopped onion
2 garlic cloves, minced
2 tablespoons olive or vegetable oil
2 cans (28 ounces each) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
2 bay leaves
1 tablespoon dried oregano
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper

Meatballs:
8 slices white bread, crusts removed, cubed
1/3 cup water
4 eggs, lightly beaten
2 pounds ground beef or ground venison
1 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
Dash pepper

In a large saucepan or Dutch oven, saute onion and garlic in oil until tender. Add the remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove bay leaves; set sauce aside.

In a large bowl, toss bread cubes with water. Add eggs, beef, cheese, parsley, garlic, oregano, salt and pepper; mix well. Shape into 1 1/2 inch balls. Place on an ungreased shallow baking pan. Bake, uncovered, at 350° for 20-25 minutes. Add to sauce. Simmer, uncovered, for 30-45 minutes.

Yield: 10-12 servings

These are delicious served on submarine rolls and topped with mozzarella cheese.