Spaghetti and Buffalo Meatballs

This recipe has become one of the favorites at my house. With a boyfriend that won't eat ground beef and insists on buffalo instead, this recipe works well with whatever meat you choose.

INGREDIENTS FOR MEATBALLS:
2 lbs. Ground Bison (or any other lean ground meat of your choice)
2 eggs
3/4 C. Italian Bread Crumbs
1/2 C. Grated Kraft Parmsean & Romano Cheese
1/3 C. Dried Minced Onions
1 tsp. Garlic Powder
3 tbsp. Dried Sweet Basil
1 tsp. Salt
Pepper (as much as you like)

DIRECTIONS:
Mix above ingredients together with hands in a large bowl. Roll meat mixture into walnut-sized balls and place on a baking sheet sprayed with cooking spray. Bake in the oven at 350 degrees for 25 minutes or until golden brown on the outside.

INGREDIENTS FOR SAUCE:
2 Jars of your favorite spaghetti sauce (I use Ragu Super Chuncky Mushroom)
1 Large Onion diced
2 Cans Hunts Tomator Paste (Basil, Oregano and Garlic flavor)
1/4 C. Water
3 tbsp. Dried Sweet Basil
1 tsp. Garlic Powder
2-3 tbsp. Sugar (optional: Add if you like a sweeter sauce)
1 tbsp. Olive Oil
Salt and Pepper to taste

DIRECTIONS:
Sautee onion in olive oil until tender. Add the remaining ingredients and bring to a slow boil. Reduce heat to a simmer and add the baked meatballs. Simmer for 30 minutes with the lid on the pot (spaghetti sauce really splatters) then serve over your favorite pasta (I use Angel Hair).