Grandma Calo's Spaghetti & Meatballs

*DISCLAIMER: For anything that seems confusing, that's what I get for getting directions from Mom...so you may need to refer to her for clarification.

SAUCE:

2 Lg. cans tomatoes (28oz.)
1 Lg. can tomato paste (12 oz.)
{OR, use, "Lg. can tomato juice & Lg. can whole tomatoes; and
for more tomato chunks use 1 Qt. tomato juice & 2 Lg. cans whole tomatoes."}

SPICES: 
Sweet Basil (1 tsp.)
Sugar (1 tsp.)
Salt (1 tsp.)
Garlic (minced-1/2 tsp.) *That measurement came with "??" behind it.
Then flavor as desired.

Kettle the sauce for 2-3 hours.

MEATBALLS:

2 lbs. ground chuck
2 eggs (or 1 egg/lb.)
1/3 c. (or more) bread crumbs
2 scant tsp. salt
sprinkle with pepper
1/3 c. (or more) grated cheese, Parmesano or Romano
Sprinkle with parsley
Minced garlic

1. Use frypan.  Barely cover bottom with oil (any).
2. Let 1-2 pieces of chicken fry while balls are frying, then pull off chicken meat and some skin chunks to throw into sauce.  "Adds good flavor!"
3. Fry meatballs on both sides.
4. Drain pan, and add balls to sauce.
5. Pour off almost all oil, but leave remaining residue and other frying residues.  Add cold water to fry-pan (about 1/4"--just enough to well-cover the bottom of the pan); boil.
6. Scrape all crustiness from sides/bottom of pan, and add this water into sauce.
7. Stir well, and let sauce simmer.

ENJOY!