I think my recipe is great:

Meatballs

3/4 + 1 cup fresh bread crumbs
1/3 cup heavy cream (or milk)
1 pound ground beef
1 pound ground veal or pork
1 onion; minced
2 cloves garlic: crushed or minced
1 teaspoon each; oregano, basil, parsley
3/4 teaspoon kosher salt (1/2 teaspoon table salt)
1/4 teaspoon fresh ground pepper
1/3 cup fresh grated parmesan cheese
2 egg yolks

Combine 3/4 cup fresh bread crumbs with milk; let set for five minutes. Stir together onion, garlic, oregano, basil, parsley, salt, pepper, parmesan cheese, egg yolks and bread soaked in milk. Fold in meats and shape into 1/4-cup balls and roll in remaining bread crumbs. Place a rack inside a baking dish sprayed with Pam leaving a little space between each meatball. Bake 30 to 35 minutes at 425° until they reach an internal temperature of 160°. Do not over bake. Makes about 20 meatballs. These are very tender and juicy.

These are also good simmered in sauce after baking. If desired, omit bread crumbs on the outside. I like them simmered simmply in a can of Red Gold Italian seasoned tomatoes and served over spaghetti.

Marilyn

Marilyn, thanks, sounds great -- I'll try this tonight!

Rose

These are delish, Rose. A fave of mine.

Marilyn, I don't recall the second ingredient in the list: 1/3 cup heavy cream (or milk). ??

I think that the best basic meatball recipe is this one. I use it as my guideline but adjust the seasoning to suit my own taste.
Don't be afraid to use the eggs.

Home Cookin Chapter: Recipes From Thibeault's Table

Serves 4 to 6

My own Sauce

1 tablespoon olive oil
1/4 onion, chopped
2 or 3 cloves of garlic minced
2 cans of quality tomatoes
season with basil, salt and pepper.

Rocco's Mama's Meatballs

1/2 cup chicken stock
1/2 large sweet onion, rough chopped
4 cloves garlic, rough chopped
1/2 bunch parsley, chopped
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup breadcrumbs
5 eggs, lightly beaten
1/2 cup grated Parmigiano Reggiano cheese
2 to 3 pinches chili flakes
2 to 3 pinches salt
Olive oil, to coat hands and for browning meatballs
Cooked spaghetti (optional)

(Note: add Basil, oregano, rosemary, fennel seed, etc.)

Make the sauce: Heat oil in a large saucepan. When oil is hot, sauté
onions until translucent.Add the garlic and the tomatoes. Simmer. when
the meatballs have been browned add them to the sauce and simmer for at
least one hour.

Make the meatballs: Place the chicken stock, onion, garlic and parsley
in a blender and purée. Set aside.

Place the meat, breadcrumbs, eggs, grated cheese, chili flakes and salt
in a large bowl. Add the puréed chicken-stock mix. Using your hands,
gently but thoroughly combine all ingredients, being careful not to
overmix the meat.

Coat your hands with a little olive oil and form the meatballs.

Pour oil in a large skillet to a depth of about 1/2 inch and place over
medium-high heat. When the oil is hot, brown the meatballs, turning
once. Add as much of the tomato sauce as you desire, and bring to a
simmer. Cook until meatballs are done. Serve over spaghetti, if desired

Yes Mique, I think I have always used the cream.
The reason I use 2 egg yolks and not whites is because as in cookies, I think egg whites are very drying.
I think you will really like them Rosecmd!

Marilyn

I know I have never used the cream. I don't see it in your description either.

Mique, you just mix the breadcrumbs with the cream or milk. Most meatball recipes calling for breadcrumbs call for soaking the crumbs in the milk/cream and then squeezing some or all of the of the liquid before adding them to the meat.

Ann

Oh, gawd, of course. I do that when I make these. Thank you, Ann and my apologies, Marilyn.

For some reason, I read it literally as in adding milk/cream. I was a bit concerned because the first time I made these, the eggs weren't in the description and I forgot them. Anyway...that made me a more organized cook. I now try to gather all my ingredents before I start the recipe!

Mique, It's in there, first line: Combine 3/4 cup fresh bread crumbs with milk; let set for five minutes. Also there is no squeezing it out, it's an ingredient.

Marilyn

Those are the two recipes I use. Both are delicious, I just made Marilyn's recently and my parents are enjoying them - their freezer is stocked with some. When you make them you have to eat one the second that they come out of the oven cause that's when they're at their peak of crispness :-)

Italian Gravy

Meatballs:
2 lbs ground beef
4 eggs
1 1/2 cups plain bread crumbs
3/4 cups grated Pecorino Romano cheese
2 garlic cloves, minced
1/2 tsp salt
1 tsp ground black pepper
1 T dried parsley leaves
1/4 cup olive oil

Gravy (sauce):
1 medium onion, chopped
1 garlic clove, chopped
1 6 oz can tomato paste
2 28 oz cans crushed tomatoes
3/4 28 oz can water
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup chopped fresh basil leaves

For the meatballs: Combine all ingredients except the olive oil in a large bowl. Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Place meatballs on new clean platter. Do not discard the oil.

For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes. Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside.

In an 8-quart saucepan, add the crushed tomatoes and cook on medium heat for 5 minutes. Fill the empty crushed tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs. Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.

Sorry to take so long to report back, but I did make Marilyn's meatballs and they were delicious! Next time, I'm going to add some italian sausage to the beef/pork and other seasonings to make them more spicy. My family really enjoyed them.