Preheat oven to 350F. In large mixing bowl, mix ground meats with seasoning, bread crumbs, eggs, 1/4 cup onions, 1/4 cup bell pepper and celery, 1/4 teaspoon garlic powder, mix well.
Roll into quarter-sized balls and keep warm. In 4-quart pot with 1 tablespoon oil, saute onions, bell pepper and celery, minced garlic, then add tomato paste and cook for about 15 minutes.
Add tomato sauce and roux, stirring well to keep from sticking at bottom of pot. Add 4 cups of water slowly stirring. When well mixed, continue cooking for about 30 minutes. Add meat balls slowly Cook about 45 minutes to 1 hour on medium heat. Boil spaghetti in hot water until tender, drain, then run under warm water. Drain well.
Cajun Country -- New Iberia, Louisiana