Place the ground beef in a large mixing bowl along with the egg, and all the dry ingredients, garlic and only about half of the bread crumb or 1/4 cup.
Mix the ingredients together. If it's too moist and sticky the mixture then add a little bit more breadcrumb. If it's too dry you can try adding a little bit of water to soften the mix. Want it like a dough like consistency. Avoid over working the meat. If you do put it back in the refrigerator for 20 to 30 minutes to rest.
Take a portion of the meat and roll it into a ball somewhere between a golf ball size and a tennis ball.
Optional: You can put on a baking sheet and put it in the oven for about 20 minutes at 350 - 400. Once done drop them in your hot/heated tomato sauce for 30-40 minutes and ready to serve with your pasta.
Preferred: make sure your tomato sauce is well heated and slightly simmering. Stir frequently, and gently place in the raw meatballs into the tomato sauce and cover. Make sure the burner is at the lowest setting or close to it and stir every 10 to 20 minutes. Gently moving the meatballs around and making sure you stir the tomato sauce all the way at the bottom of the pot. You'll know when the meatballs are fully cooked as a lot of the rendering of the meat will show up on the tomato sauce. 3-4hr
Once fully cooked in the tomato sauce. Remove the meatballs and place a side in a bowl. Once your pasta is cooked and the pasta and tomato sauce together and place both bowls on the table ready to eat.