Sunday, December 30, 2012

Italian Meatballs

These meatballs have multiple uses.  They can be paired up with pasta and sauce, used in a hoagies for sandwiches, or by themselves as an appetizer for a party.  Make a lot because you will want these leftover for the next day.

1 Pd. Ground Beef
3 Garlic cloves, minced
½ C. Parsley, fresh, minced
½ C. Parmesan, grated
1 medium Onion, minced
½ C. Breadcrumbs
1 Egg, lightly beaten
6 Oz. Tomato Paste
¼ C. Dry Red Wine
Spaghetti Sauce (your favorite, homemade or store bought)

Mix all ingredients except spaghetti sauce.  Shape into balls.  (I use an 1/8 C. measuring cup to make uniforms balls.)  In a non-stick skillet, lightly brown on all sides.  Pour into the skillet your favorite spaghetti sauce to cover.  Bring to a low simmer with a lid on.  Simmer until meatballs are cooked through.  Serve with pasta, on hoagies or as an appetizer.