Melt-in-your-mouth Meatballs
from Kim Meyers Kruchek

1 1/2 lbs ground beef
1 large egg, slightly beaten
1/2 c. grated parmesan cheese
1/3 c. breadcrumbs (or enough to hold the meat together)
1-2 Tbsp. fresh minced garlic (or 1 tsp garlic powder)
1-2 tsp. salt or seasoned salt (or to taste)
1 tsp. fresh ground black pepper
1/3 c. milk (can use up to 1/2 c. milk) **I used 1/2 c.
1/2 tsp. dried oregano
1/4 c. chopped fresh parsley (or 2 Tbsp. dried)

1. Mix all ingredients together in a large bowl.
2. Shape into small meatballs, about 1" (at this point you can place on a jelly roll/baking sheet and freeze to use later, or cover with plastic wrap & refrigerate up to 24 hours before using)
3. Drop the meatballs into simmering pasta sauce, do not sir for at least 20 minutes or you will risk breaking the meatballs.
4. Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering, 40 minutes total should fully cook the meatballs).
5. After the 40 minutes, continue cooking sauce with meatballs in for as long as desired.

*******NOTE: You may also bake the meatballs at 350 degrees for 25 minutes or until cooked through.

******NOTE from JB: Not good with sweet and sour sauce, but excellent with tomato sauce!

Easy Homemade Spaghetti Sauce
Jen Brady

1 can (approx 15 oz) plain tomato sauce
1 can (approx 15 oz) stewed tomatoes, can be Italian seasoned
1 can tomato paste
Oregano to taste
Basil to taste

Mix all together and simmer for flavors to blend. Add the above meatballs, mushrooms, or whatever else you want. Serves 4-6.