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Set aside your old meatball recipe and give this one a try. My mom used to make these for us all the time and we loved them.

Meatballs:

3 lbs hamburger
2 cups Italian bread crumbs
2 eggs
3/4 cup grated Parmesan and/or Romano cheese
Water as needed to form meatballs (this mixture may become somewhat dry with the addition of the bread crumbs)

Sauce:

2 large cans tomato puree
salt
papper
2 Tbsp sugar
2 or 3 Tbsp oregano, or to taste
garlic powder or minced garlic
onion salt
3/4 can of water (use tomato puree can)

Combine all sauce ingredients in a large kettle (dutch oven size). Simmer about 2 hours, stirring occasionally until it thickens to the original consistency of the tomato puree before the water was added.

Meanwhile, combine all the ingredients for the meatballs, and dig in with your hands to thoroughly combine everything. Form into meatballs about 1" in diameter. Brown meatballs in frying pan or microwave to remove most of the fat from the meat. Pop into the sauce and simmer with the sauce for the final hour of cooking.

For spaghetti dinner, additional (browned) meats may be added such as Italian sausage, pork, chicken, spareribs, or seafood.

All ingredients are approximate and subject to individual tastes.

This should feed at least 6 normal people (not teenagers!).