I decided to type out the recipe for anyone who wants it.
Spaghetti and meatballs
Meatballs
2lbs ground beef
1C shredded Parmesan cheese
1 clove garlic or 2 tbsp minced garlic
(I use the refrigerated garlic in the jar and add more than is called for if I don't have fresh garlic on hand)
Salt
(it originally called for Accent which is MSG, I started off making it with salt but Accent makes a taste difference for the better. If you aren't MSG sensitive and don't mind it I highly suggest using it in the meatballs)
1C bread crumbs
1/4 C parsley (dried or fresh)
6 eggs
Sauce
2 large cans tomato paste
Salt (to taste)
Bay leaf (2 large or three small - take out of sauce before eating)
1 tsp cinnamon
1 tsp sugar
1/2 C shredded Parmesan cheese in the sauce
Fill (large pan) 2/3 full of water (I use 1 large plastic bottle of tomato juice instead ONLY Campbell's...you can taste the difference)
Directions
Meatballs:
mix eggs and everything else except the ground beef. I use a stand mixer. Don't mix it too much, just enough to combind. I then add the ground beef a little at a time and have my stand mixer on low. You can do it with your hands but let the ground beef sit out for a little while so your hands don't freeze. I use an ice cream scoop to form the meatballs (I roll them in my hands a little too). You can make them smaller obviously. Originally you were suppose to brown in oil but I cover a cookie sheet with foil and spray a little Pam on the foil (make a little lip with the foil to catch the oil from the meatballs). Brown in the oven (I set the oven to 400). You only want to brown them, not cook them through.
Sauce:
While meatballs are browning combine all ingredients for the sauce. Make sure the tomato paste is fully stirred in. Add meatballs. Simmer all day (it will look a little watery at first). I sometimes add fresh mushrooms (I did in the batch I made today). Serve over mostaccioli or similar pasta like penne.