Amount
Ingredient
Preparation



225
g
beef

ground



1/4
teaspoon
oregano





2
tablespoons
parmesan cheese

or romano, cheese, grated



1/2
teaspoon
salt





1/4
teaspoon
pepper





1/4
teaspoon
garlic powder





1
each
egg





55
ml
milk





25
g
bread

crumbs, seasoned



1/4
cup
onion

chopped



1
each
garlic

clove, minced



25
g
butter





25
g
cheese

grated



1
cup
mushrooms

sliced



2 1/2
each
tomatoes

italian, canned



1
each
tomato paste

350 g can



1 1/2
teaspoon
salt





1
teaspoon
sugar





1/2
teaspoon
oregano





1/4
cup
parsley

fresh, chopped



1/2
teaspoon
baking soda

 Mix ingredients in given order one by one.  After completely mixed by hand, let stand for at least 2 minutes.  Form into meatballs (golf ball size) and fry slowly until golden brown.  Do not turn until completely done on one side and do not crowd pan.  If not using Teflon pan, cook in 3 ml oil. 

tomato Sauce:
Saute onion and garlic in butter for 5 minutes.  Crush tomatoes into medium pieces.  Add all ingredients except baking soda, mushrooms, and meat balls.  Simmer in covered saucepan for 1 hour.  Stir sauce often and keep heat low.  Add browned meatballs and simmer 3 minutes.  During last 15 minutes add mushrooms.  During last 1 minutes add baking soda.  If sauce is too thick, add water.  If sauce is too thin, cook uncovered for 15 minutes.

Variation:  Simmer sauce and meatballs in a crockpot and serve from it also