Spaghetti and Meatballs

Just another recipe on a classic dish (from allrecipes.com). I was a little leery that the meatballs would cook completely (160 degrees) while embedded in the sauce, but it came out perfectly cooked and wonderfully delicious. I hope you enjoy!

• 3 tablespoons olive oil
• 3/4 cup chopped onion
• 4 cloves garlic, minced
• 2 (16 ounce) cans crushed tomatoes
• 3 (6 ounce) cans tomato paste
• 1 cup water
• 1/2 cup sugar
• 1/4 cup chopped fresh oregano, divided
• 1 dried bay leaf
• salt and pepper to taste
• 1 pound ground round
• 1/2 cup Italian seasoned bread crumbs
• 1/4 cup chopped fresh parsley
• 2 eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1 (16 ounce) package uncooked spaghetti

1. Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
2. In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
3. Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.