Italian Meat Balls

From the kitchen of Kathryn Mills - Augusta, Georgia

Parsley (lots)
Garlic powder (lots)
Cheese (lots)
1/2 cup bread crumbs
Salt and pepper (lots)
Basil (lots)
2 eggs
1 pound ground beef or turkey

If you want soft meatballs, add water or milk. This makes 11. Stir all of the above together until you can form good size meatballs. Add bread crumbs after you have stirred together the rest of the ingredients so you will know how firm it needs to be. Brown in oil with a cut-up garlic clove. Remove and put on a plate.

To drippings, add a large can plum tomatoes (with basil), cut up, 1 can tomato puree, 1 can tomato paste and one can of water used to rinse out the paste. To the sauce add salt, pepper, 1/2 teaspoon sugar, cayenne pepper and garlic powder. Cook over medium heat until oil separates at top, about 1 1/2 hours. Add meatballs which have previously been stored in the refrigerator. Cook an additional 30 minutes.