Mix first 9 ingredients...balls. Place in refrigerator to chill. Fry in shortening,...jelly until melted. Put meatballs into sauce and stir...uncovered for 30 minutes. Make 5 dozen.

Put the toast torn in pieces, onion, garlic, tomato sauce, eggs, and spearmint in a food processor and process until the mixture is mushy -- like a thick, thick sauce. Season to taste with salt and a lot of freshly ground black pepper. Let this stand until the bread is moistened, about 30 minutes.

In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Clean hands are the best mixing tool. Roll very gently to shape into small meatballs. Bake in preheated oven for 20 to 25 minutes, turning once.

Preheat oven to 350°. In a large bowl, combine ground beef, 1/3 cup ketchup, bread crumbs, egg, dried minced onion, garlic powder, black pepper, and salt. With hands or wooden spoon, mix lightly but thoroughly; shape into 1-inch meatballs. Place meatballs in two 15 x 10-inch jelly-roll pans or