meat ball pasta

150 g lean ground beef
35 g dry bread crumbs
55 ml milk
3/8 egg
5/8 clove garlic, minced
5/8 onions, finely chopped
2 g salt
0.2 g dried parsley
0.1 g black pepper
10 ml olive oil

5/8 (10.75 ounce) can condensed tomato soup
5/8 (10.75 ounce) can water
10 ml lemon juice
1 g salt
0.2 g dried parsley
0.1 g dried basil leaves
0.1 g dried sage
0.2 g dried thyme
0.2 g cayenne pepper

Directions

To make meatballs: Combine in a bowl ground beef, bread crumbs, milk, egg, garlic, onions, salt, parsley and pepper; mix well. Roll into 1 inch balls and set aside.
Heat oil in large skillet over medium heat; add meatballs and cook gently so they stay whole and are lightly browned.

To make the sauce: Mix together tomato soup, water, lemon juice, salt, parsley, basil, sage, thyme and cayenne pepper in a large saucepan, add meatballs and simmer for 1 hour.