Spaghetti and Meatballs

In a bowl, combine all of the meatball ingredients. Form into golf ball size balls (approximately 15 balls). Place on a cookie sheet lined with wax pepper. Cover and refrigerate until ready to use. I usually make them a couple hours before I start the sauce.

When ready to make the sauce, pull out your Dutch oven. Over medium heat, sauté your onion and garlic in the olive oil until the onions are transparent. Make sure you stir often to keep garlic from browning. Next, stir in the tomatoes, salt, sugar and your bay leaves. Cover and simmer on low for 2 hours.

Stir in the remaining sauce ingredients and the meatballs from the fridge. Simmer for another 30-45 minutes. Serve over your favorite pasta.