"For the meatballs": mix the ingredients in the given order one by one (this is important to get an even mix). After completely mixed by hand, let stand for at least 20 minutes. Form into golfball size balls and fry slowly until golden brown. Do not turn until completely done on one side and most important do not crowd pan. If you aren't using a Teflon pan, cook in about 30 mL of oil

"For tomato sauce": Sauté onion and garlic in butter for about five minutes. Crush Tomatoes into medium pieces. Add all the ingredients except for the baking soda, mushrooms, and meatballs. Simmer in covered saucepan for one hour. Stir sauce often to keep from sticking to the bottom and keep the heat low. Add the brown meatballs and simmer for 30 minutes. During the last 15 minutes add mushrooms. During the last 10 minutes add the baking soda. If the sauce is too thick add water if the sauce is too thin, cook uncovered for 15 minutes.