I always have some of these in the freezer ....
1lb. Ground round
1/2 lb Ground pork (turkey)
1/2 lb Ground veal
3 large eggs
1 1/2 Cup Milk
1 1/2 Cups bread crumbs
2/3 cup parmesan
1/4 cup Italian Parsley minced
1/4 cup basil minced (or 1 tbsp. dried)
1 large clove garlic minced
1 tsp salt / 1 tsp pepper
1/8 tsp cayenne
Mix everything together; form into meatballs; let sit to develop a little crust (keeps them together when frying).
Brown Meatballs in about 2-3 tbsp. of oil for about 7 minutes. Transfer to sauce to continue cooking.
I haven't made them yet, but my very good friend (and her picky husband) swears by these meatballs she saw on David Rocco's Dolce Vita. I've snagged the recipe from FoodNetwork.ca:
Polpette Di Peppe
1/2 cup pinenuts
1/2 cup raisins
1.1 lb. ground beef (500g)
1.1 lb. ground pork (500g)
Bunch of Italian parsley, finely chopped
4 x leaves basil, finely chopped
2 x eggs
2.8 oz Italian bread (80g), crust removed
1 cup milk (240ml)
1 cup freshly grated parmigiano cheese (240ml)
salt an pepper to season
1/2 cup extra virgin olive oil (120ml)
1 x small onion, chopped
4 cups tomato puree (950ml)
1 cup wine (240ml)
1. In a mixing bowl, add ground pork, ground beef, raisins, pine nuts, parsley, basil, parmigiano cheese, salt and pepper. Soak bread in a cup of milk and remove excess milk by squeezing the bread with your hands. Break up bread into small pieces and add to mixing bowl. Add eggs and mix until ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls.
2. In a large pot, heat extra virgin olive oil and cook onions until they’re translucent. Add red wine, tomato puree and bring it to a boil. Add uncooked meatballs to the pot and let cook on medium heat for 30 minutes.