Joy of Cooking cookbook - adjusted to our taste buds
1 clove garlic (I used 4 or 5)
1/2 cup packed fresh parsley leaves (omitted)
1 medium onion, halved
Put all in food processor and dice/chop fine
4 ounces Parmesan or Asiago cheese, cut into coarse chunks (1/2 cup grated)
1 T Italian seasoning
1 pound lean ground beef (elk)
1/2 cup fresh bread crumbs (used Panko)
1 large egg, beaten
3 T dry red wine (used cooking wine)
2 T tomato paste
1/2 t salt
1/8 t pepper
Put all ingredients in a medium bowl. Stir together (lightly) until ingredients just come together; don't mix too much otherwise meat will become tough.
Using a cookie scoop, place meatballs on 2 large greased cookie sheets; I used parchment paper (less mess). Bake at 400 for 25 to 30 minutes.
Makes 40 meatballs.
Pour 2 T olive oil in large deep-sided sauce sauce pan. After baked, put meatballs in pan; should be enough room for all of them (if you taste-test 2 first). Pour on a 26-oz can/jar of your favorite tomato sauce (we love Hunts Garlic and Onion); put on lid. Put on low-med heat. Boil water. Add pasta (I used 10 oz); cook until desired tenderness is acheived. Turn down heat on meatball-mixture to low to simmer as pasta cooks.
Serve with garlic bread and a salad.
Easy Garlic Bread
Butter both sides of desired number of slices of bread (just regular sandwich bread).
Sprinkle each slice generously with garlic powder (1/4 - 1/3 t per slice). Wrap in foil. Bake at 375 while meatballs are simmering in their sauce.