Meatballs in Spaghetti Sauce

My Italian mother-in-law, Annie, taught me how to make these. If you moisten your hands with water when forming the meatballs, the mixture will be easier to handle.

1 ¼ lb. ground beef
4 eggs
2 crushed cloves of garlic
1/4 tsp. ground pepper
½ tsp. dried oregano
Enough Progreso Italian bread crumbs to make a firm meatbally mixture

Mix these ingredients together, adding enough bread crumbs to make a firm mixture. Form into large meatballs (1 ¼ inch across). Brown in olive oil.

In a large saucepan, carefully brown one more chopped garlic clove (or more) in olive oil, watching it closely so that it doesn’t burn. Add 3-4 cans Contadina tomato sauce, rinse cans out with about ½ can-worth (total) of Paisano (or any dry red wine) and about one full can of water. Add ½ tsp. dried oregano and ½ tsp. marjoram and fresh ground black pepper to taste. Add the browned meatballs and simmer (covered with a splatter guard) for at least 30-45 minutes (but even longer is better), adding a little water if necessary.

Serve over pasta.