Spaghetti Sauce with Meatballs

MEATBALLS
1 pound lean ground beef or pork
1 cup fresh bread crumbs (you can toast two slices and crumble)
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
no salt(the meatballs will absorb the salt from the sauce.)

SAUCE
3/4 cup chopped onion
5 cloves garlic, minced
2 T olive oil
2 (28 ounce) cans whole peeled tomatoes
1 teaspoon brown sugar (optional)
1 (6 ounce) can tomato paste
6 T butter (makes sauce creamy and smooth!)
1 bay leaf
3/4 teaspoon dried basil
1 tsp oregano
1/2 tsp thyme
pinch of rosemary
1/2 teaspoon ground black pepper
Salt to taste, but most canned tomatoes and pastes have salt added... so taste first!

Directions
1.In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
2.In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in remaining sauce ingredients. Cover, reduce heat to low, and simmer 30 minutes. Add meatballs and simmer 30 minutes more. Serve over pasta.

This is a great crock-pot recipe... so utilize it if you've got one by making the meatballs the night before and then loading up the pot the next morning... place it on low and let it do the work! ;)

Courtesy Lindsey Lett