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Spaghetti and Meatballs

Sauce:
1 medium onion, quartered
5 cloves minced garlic
2 (28 ounce) cans whole peeled tomatoes
1 (6 ounce) can tomato paste
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 teaspoon dried basil
½ teaspoon ground black pepper
1 teaspoon salt

Meatballs
2 pound ground beef
2 cups bread crumbs
2 tablespoons dried parsley
2 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
2 eggs

In a high powered blender, blend onion, garlic and one can of tomatoes and pour into a large saucepan.  Blend remaining can of tomatoes with tomato paste and pour into saucepan. Add salt, sugar, bay leaf, basil, pepper and salt.  Cook over medium heat until mixture comes to a boil. Cover, reduce heat to low, and simmer 30 minutes. 

While sauce is simmering, make the meatballs.  In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/2 teaspoon black pepper, 1 teaspoon salt, garlic powder and eggs. Mix well and form into 24 balls. 

Add meatballs to sauce, increase heat and return to simmer.  Cover, reduce heat to low and simmer 30 minutes more until meatballs are cooked through.

Serve with spaghetti and garlic bread.