1 pound lean ground beef
Fresh Thyme I used about a teaspoon
1/8 teaspoon Garlic Powder
1/8 teaspoon Salt
1/8 teaspoon Black Pepper
1/4 Cup Bread Crumbs
Mix and form into 1-inch meatballs
Pan Fry the meatballs until they are browned on most of the outside. (I like a little crust on mine) Remove them from the pan, set aside and pour off most of the oil.
To the hot pan add:
1/4 Cup diced onion
Cook for about 1 minute scraping up brown bits
Add 2 cloves of diced Garlic
Add 2 Tablespoons of Tomato Paste
Keep stirring and scrapping up brown bits for another minute or two until the garlic and tomato paste is slightly browned.
Add a 28oz Can of Crushed Tomatoes and bring to a simmer.
Add 1 sprig of Rosemary (remove before serving)
1/2 teaspoon fresh Thyme
Salt and Pepper to taste.
Stir, add your meatballs and simmer for 20 to 30 minutes (stirring and tuning the meatballs every 5 minutes)
Serve over pasta cooked how you like it.
Grate some fresh cheese on top I used the good stuff but you can use what you have.
Garnish with your choice of fresh herbs (I used Flat Leaf Parsley but Fresh Basil would be best)