Directions

1. For the meatballs, in a large bowl stir together egg, onion, breadcrumbs, cheese, dried parsley and beef. Season with salt and pepper to taste. Shape into 36 meatballs. Place in a single layer on a baking sheet.
2. In a large Dutch oven heat oil over medium-high heat. Add meatballs, a few at a time; cook just until browned on all sides. Remove meatballs; set aside. Drain fat from pot.
3. About 15 minutes before serving, cook pasta al dente according to package directions; drain. Transfer to individual plates or bowls, top with sauce and meatballs, and serve.
4. Add tomatoes, tomato paste, basil, thyme, garlic powder and 1 1/2 cups water to pot; bring to boiling. Stir in cooked meatballs; return to boiling. Reduce heat; simmer, covered, 1 to 2 hours or until thickened and meatballs are cooked through (160°F), stirring occasionally. Season with salt and pepper to taste.