Spaghetti & Meatballs

6 slices white bread
1/4 cup milk
8 oz. ground beef
1 egg
1/4 grated Parmesan cheese
1 Tbs. oil
1/4 cup finely chopped onion
1 glove garlic, minced
2 tsp. dried Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 can (28 oz.) crushed tomatoes
1 cup water
1 Tbs. sugar
12 oz. spaghetti noodles, cooked
fresh parsley, chopped

Tear white bread into small pieces and place in a large bowl. Pour milk over the bread. Let stand 5 minutes or until all the milk is absorbed. Mix in ground beef, egg and Parmesan cheese. Divide the mixture into 18 pieces and shape each into a meatball.

Heat oil in a large pot over medium-high heat. Add onion, garlic, Italian seasoning, salt and pepper; cook until the onion and garlic are just tender, about 5 minutes. Stir in crushed tomatoes, water and sugar, then bring to a boil.

Add the meatballs, then lower the heat so the sauce simmers until the meatballs are cooked through and the sauce is thickened, about 30 minutes. Serve over spaghetti. Sprinkle with chopped fresh parsley.

Serves 6