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.