Spaghetti and Meatballs

I had to post this recipe for those with egg allergies because the meatballs don't have any eggs, yet they hold together perfectly. I lived for years without breadcrumbs because most of them contain dairy, until I finally learned that all you have to do it toast your own bread in the oven and chop them in a food processor (I know, pretty pathetic!). Also this recipe includes homemade spaghetti sauce, but if you want to use canned, by all means do so. I bought a case of Hunts spaghetti sauce, so they ended up being only .79 cents a can. For me it's much more economic just to use store bought!

Spaghetti with Meatballs
Recipe adapted from The Complete Cookbook

1 pound lean ground beef

1/2 cup fresh breadcrumbs

1 Tbsp onion flakes or 1/4 cup chopped onion
1 tsp garlic powder
2 tsp Worcestershire sauce
1 tsp dried oregano
1/4 cup flour
2 Tbsp olive oil

Combine beef, breadcrumbs, onion, garlic, Worcestershire sauce and oregano. Use hands to mix well. Roll into balls and dust lightly with flour. Shake off excess flour. Heat oil in pan and cook meatballs in batches turning often until browned all over. Drain well. Heat the sauce (below or use your own recipe or jar) to a boil. Add meatballs. Reduce and simmer for 15 minutes, turning meatballs once.

Sauce:
2 (13 oz) cans diced tomatoes-pureed
1 Tbsp oil
1 onion, finely chopped
2 cloves garlic, crushed
2 Tbsp tomato paste
1/2 cup beef stock
2 tsp sugar

Heat the oil in a frying pan. Add the onion and cook until soft and lightly golden. Add garlic and cook 1 more minute. Add pureed tomatoes, tomato paste and beef stock. Add sugar and stir to combine. Bring to a boil and then add the meatballs.