½ cup water 6 slices Italian bread, torn into small pieces 1 pound ground chuck ½ pound ground pork ½ cup chopped onions ½ cup fresh Romano cheese 2 eggs slightly beaten 2 tsp. oil ½ tsp. minced garlic 2 (27 1/2oz) cans hunts spaghetti sauce, traditional (optional)

In small bowl, pour water over bread: let soak 5 minutes. In large bowl, mix soaked bread with remaining ingredients except spaghetti. Shape into 16 oversized meatballs in 13x9x2-inch baking dish. Bake, uncovered, at 350° for 30 minutes; drain. Pour spaghetti sauce over drained meatballs and bake 20 minutes longer. Serve over hot cooked spaghetti.