1 large egg, beaten
1/4 cup fine dry bread crumbs
1 medium onion, finely chopped (1/2 cup)
1/4 teaspoon dried oregano, crushed
1 pound lean ground beef
1/2 cup chopped green sweet pepper
1 tablespoon cooking oil
1 (15 ounce) can tomato sauce
2 tablespoons brown sugar
1 tablespoon prepared mustard
1 teaspoon chili powder
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
2 or 3 dashes bottled hot pepper sauce (optional)

Heat oven to 350 degrees F.

Combine egg, bread crumbs, 1/4 cup of the onion, and the oregano in a large mixing bowl. Add the ground beef and mix well. Shape into 42 meatballs about 3/4-inch in diameter. Arrange in a single layer in a 15 x 10-inch jellyroll pan. Bake for 12 to 15 minutes or until no pink remains. Drain well.

Meanwhile, cook remaining 1/4 cup onion and the sweet pepper in hot oil in a large saucepan until vegetables are tender. Stir in tomato sauce, brown sugar, mustard, chili powder, black pepper, garlic salt, and if desired, hot pepper sauce. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Serve immediately.

Makes 21 servings.

Make-Ahead Tip: Carefully place drained meatballs in sauce. Place in shallow freezer containers. Cool slightly. Cover and freeze up to 1 month.

To serve, thaw meatball mixture in refrigerator overnight. Place in a large saucepan. Cook over medium-low heat until heated through (about 10 minutes), stirring occasionally.

Serve in a fondue pot, large warmed ceramic bowl or crockpot. Or, to reheat in a crockpot, heat thawed meatballs and sauce, covered, on HIGH for 2 to 2 1/2 hours.