SPAGHETTI & SKILLET MEATBALLS

1-1/4 lb. lean ground beef
2 slices white bread
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. onion salt
1 egg
1/2 cup grated parmesan cheese
1 Tbsp. dried parsley

1/2 Tbsp. canola oil
1 small onion, diced
4 cloves of garlic, minced
1 (28 oz.) can of crushed tomatoes in light puree
1 (8 oz) can tomato sauce
1/4 cup water
1 tsp. sugar
1/2 tsp. onion salt
1/2 tsp. salt
1 tsp. dried oregano
1 tsp. dried basil

Soak the 2 slices of bread in milk.  Place ground beef into a large bowl and sprinkle with onion salt, salt and pepper.   Add egg, grated parmesan cheese, parsley and soaked bread.  Mix well with your hands.

Form meat into golf ball sized meat balls and lay on a sheet of waxed paper.  (You can let meat balls sit for 15-20 minutes before cooking.) In a large skillet with a lid, sauté onion and garlic in oil over very low heat until tender.  Add crushed tomatoes, tomato sauce, water, sugar, and onion salt.  Stir and bring to a light boil.  Add meatballs in a single layer on top of sauce.  Reduce heat; cover and simmer for 20 minutes.  Stir meatballs once during cooking.  Uncover and stir lightly;  simmer for an additional 10 -15 minutes.

It only takes about 5 minutes to get these meatballs ready!

Simmer the meatballs right in the sauce!  Smells great!