You can substitute fresh herbs for dry herbs. If you prefer you don't need to fry the meatballs before adding them to the sauce.

MEATBALLS	SAUCE
2 Pounds Of Lean Ground Beef Or	1/4 Cup Olive Oil
-Ground Turkey	3/4 Cup Onions, Finely Chopped
1 Cup Fresh Bread crumbs	5 Garlic Cloves, Minced
1/2 Cup Onions (optional), Grated	1 (6 Ounce) Can Tomato Paste
1/4 Cup Fresh Parsley, Chopped	1 Teaspoon Salt
1/3 Cup Fresh Basil, Chopped	1/2 Teaspoon Black Pepper
1/2 Teaspoon Ground Pepper	1 Teaspoon Sugar
1/4 Teaspoon Salt	1 Bay Leaf
2 Garlic Cloves, Minced	3/4 Teaspoon Dried Basil
1 Large Egg, Beaten	2 (28 Ounce) Can Whole Tomatoes,
Olive Oil Or Canola Oil	-Undrained And Chopped

Preparation:

Meatballs: In a large bowl combine ground beef or turkey, bread crumbs, onions (if using), parsley, basil, pepper, salt, garlic, and beaten egg. Mix well and form 12 balls or 24 balls. Store, covered in refrigerator until needed.

Meanwhile to prepare sauce: Heat olive oil in a large nonstick skillet over medium heat. Add the onions and sauté for 3 minutes. Add garlic and sauté 1 minute. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes.

Remove meatballs from the refrigerator and fry them in olive oil. Add to sauce and stir in tomato paste, basil, pepper and and simmer 30 minutes more. Remove bay leaf and serve over whole wheat pasta.