Double Duty Meatballs (for subs and pasta)

1 jar (26-28 oz) spaghetti sauce, divided
1/3 c. onion, chopped
1 1/2 lbs. lean (90%) ground beef
3/4 c. quick or old fashioned oats
1 egg
2 garlic cloves, pressed
1 1/2 tsp. Italian seasoning
1/2 tsp. salt

Preheat oven to 400. Spread 2/3 c. of spaghetti sauce over bottom of 9x13 baker. Chop onion, combine onion, ground beef, oats, 1/3 c. of the sauce, eg, garlic, seasoning and salt. Mix gently. Using small scoop, shape meat mixture into balls, place in baker. Bake 10 minutes. Pour remaining sauce over meatballs. Continue baking 20 minutes. Yield: 48 meatballs.