Grandma Louise's Spaghetti and Meatballs

My grandmother was the best cook I've had the fortune of meeting.  She would type all her recipes on index cards and keep them in a box in the kitchen, and I was always particularly excited when this one came out.  The star here is the meatballs.  These aren't the dry mounds of flavorless beef that often get passed off as meatballs.  These suckers are delicious and bursting with flavor.  The trick she used to tell me is not to try to cook the meatball in the fat, you just want to give it a crispy shell and allow the meat to cook through in the sauce.  I've never succeeded in making this taste the way she did, but this is the standard by which I judge all spaghetti dishes and it has yet to be beaten.

Ingredients

For the Sauce:

• 1 onion, chopped
• 3 tablespoons fat (olive oil can be substituted...if you are willing to sacrifice a little flavor)
• 1 can (2 1/2 cups) tomatoes
• 2 six ounce cans tomato paste
• 2 cups water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon sugar
• 1 bay leaf

For the Meatballs:

• 3/4 pound ground beef
• 1/4 pound ground pork (beef can be substituted)
• 1 cup dry bread crumbs
• 1/2 cup grated parmesan cheese
• 1 sprig parsley, chopped
• 1 clove garlic, minced
• 1/2 cup milk
• 2 well beaten eggs
• salt and pepper

Directions

Brown onion in hot fat.  Add: tomatoes, tomato paste, water, and seasonings.  Cook slowly 1 hour.  Combine remaining ingredients and mix thoroughly.  Form in small balls and brown in hot fat.  Add to sauce and cook over low heat for 15 minutes.