I'm not going to post a recipe for the actual meatballs here, as everyone seems to have their own. But they are always a combination of meat (ground beef, lamb, turkey, or veal, or a combination), breadcrumbs, garlic, eggs, milk, spices.
Instead of frying your meatballs, here is a trick I learned that keeps them super super moist and delicious:
After you form your meatballs into balls (think slightly larger than a golf ball), in a medium sauce pan, heat up your favorite tomato sauce (mine is in this blog), to a simmer. Place your meatballs in the sauce, and cook in the sauce for 20 minutes or so (longer for larger meatballs). They are amazing!
Tip of the day (learned the hard way): make sure you have enough sauce to cover the meatballs, but also make sure you have a big enough pan to keep the sauce from splattering all over your range top. Lesson learned!
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