How To make Bev's Meatballs

Ingredients
225
grams
beef, ground
1/4
teaspoon
oregano
2
tablespoon
parmesan, or romano, cheese, grated
1/2
teaspoon
salt
1/4
teaspoon
pepper
1/4
teaspoon
garlic powder
1
each
egg
55
ml
milk
25
grams
bread, crumbs, seasoned
1/4
cup
onion, chopped
1
each
garlic, clove, minced
25
grams
butter
25
grams
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

Directions:
Mix ingredients in given order one by one. After completely mixed by hand, let stand for at least 20 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 30 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 30 minutes. During last 15 minutes add mushrooms. During last 10 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.