Spaghetti 'n' Meatballs

2 eggs
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup tomato juice, milk or beef broth
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 teaspoon Italian seasoning
1/2 teaspoon each salt, poultry seasoning and garlic powder
2 pounds bulk pork sausage

Sauce:
4 cups water
2 cans (11-1/2 ounces each) tomato juice
3 cans (6 ounces each) tomato paste
1 jar (1/2 ounce) dried celery flakes
1 bay leaf
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
2 garlic cloves, minced
Hot cooked spaghetti

In a large bowl, combine eggs, bread crumbs, Parmesan cheese, tomato juice, green pepper, onion and seasonings.

Crumble sausage over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs over medium heat; drain.

In a large saucepan, combine the first eight sauce ingredients. Add green pepper, onion and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30-45 minutes or until thickened, stirring occasionally.

Discard bay leaf. Add meatballs to sauce; simmer for 1 hour or until meat is no longer pink. Serve over spaghetti. Makes 10 servings.