I don't have a specific recipe but can make a few suggestions for you. If at all possible substitute a combination of ground pork, veal and beef . Then add a couple of slices of day old good italian bread soaked in milk and then squeezed out, to the meat.I would omit the oregano.Add a good amount of parmesan cheese 1/2 to 1 c.to the mixture salt and pepper and that is pretty much it. Roll the meatballs. Then saute in a bit of olive oil, then put them into the sauce to finnish cooking.They always come out great.

1 1/2 lb. ground beef
1 c. dry bread crumbs
1/2 to 3/4 c. milk ...add as needed to get a mixture that easily forms a shape without being soggy
1 egg
1/2 cup grated Parmesan cheese
4 cloves minced garlic
1 1/2 tsp dried basil
1/2 tsp. salt
1/4 tsp. pepper

Spaghetti sauce.... I prefer Gia Russa if using store bought rather than homemade.

Mix well and roll into balls. Fry in small amount of oil over low heat until golden brown.

Place meatballs in a sauce pan and add sauce. Cover and simmer for 20- 30 minutes.

Thanks Ladies! I may not make it today, but I've been having a craving for spagetti and true Italian meatballs. I know there will no end to the craving until I satisfy it! LOL!

My mother in law taught me to slowly put the formed meatballs into boiling gravy and then simmer for an hour. The gravy goes right through the meatballs and tenderizes them. Just try it out and you'll see. It's amazing. I use 1/4 pork and 3/4 beef but you can use all beef is you like.

I like to use the Italian seasoned bread crumbs.

Pattico beat me to it. I use the Italian Seasoned Bread Crumbs too. I also add finely chopped onion & bell peppers.

Oh, you are all making me so hungry. I love spaghetti and meatballs but I think I must make the world's worst meatballs. It's nothing wrong with my recipe, I just always seem to get the meatballs too brown and they're never nice and soft. I have this thing about wanting meat well done, so I always seem to over do it.

I saw on Rachael Ray, that she put them in muffin tins and baked them. They would be less fattening that way.

But I was wracking my brains trying to remember who did the meatballs that I'm looking for................EUREKA! I finally remembered. Tyler Florence! So I looked it up on FoodNetwork and here it is...............

Spaghetti and Meatballs

Recipe courtesy Tyler Florence

6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons finely chopped fresh parsley leaves
1 cup milk
4 thick slices firm white bread , crust removed, cut into cubes, about 2 cups
2 pounds ground beef
2 pounds ground pork
1 egg
1/2 cup freshly grated Parmesan, plus more for serving
Kosher salt and freshly ground black pepper
1/2 pound mozzarella cheese , cut into 10 (1-inch) cubes

Heat 3 tablespoons oil in an ovenproof skillet over medium heat; cook the onions, garlic, and parsley until softened, about 10 minutes. Scrape out onto a plate and allow the mixture to cool; set the pan aside. Pour the milk over the bread into a medium bowl and let it soak while the onions are cooling. Combine the meats in a large bowl and add the egg and Parmesan. Season with salt and pepper. Squeeze the excess milk from the bread and add the bread to the bowl along with the cooled onion mixture. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Don't overmix or the meatballs will be tough. Divide this mixture into 10 pieces and form them into patties. Place a mozzarella cube onto each patty and bring up the sides around the cheese to form a ball completely enclosing the cube.

Preheat the oven to 350 degrees F.

Heat the remaining oil in the skillet over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into the oven and bake until the meatballs are cooked through, about 15 minutes.

I've been on Italian sweet sausage kick, from Fresh Market, for my Sunday lunch/dinner.
Pour some tomato sauce over the sausage with some green pappers and onions, little sprinkle of garlic and simmer, covered until done.

Today, I made pistatio Bisscotti & it was Tyler's recipe & came out excellent!! Now I want to try his meatballs.

I'm trying to cut down and use ground turkey for the meatballs instead of beef. Could turkey be substituted for the beef in these recipes?

I don't know the answer to that one. I wonder if there is a website that has than info?