4 different meatballs I make occasion:
For spaghetti, I have a basic one for a weekly basis and another for if we're serving guests (ha).
1) Regular: 1lb ground chuck, 3/4 C Italian bread crumbs, dry Italian seasoning (I actually use 1 packet of the italian dressing or zesty italian dressing powder), 2 cloves of minced garlic, 2 Tbs parsley, 2 Tbs parmesan, and 1 beaten egg. Mix it all together, it makes 12 balls, and bake about 15 minutes, then continue cooking in sauce until done.
2) The "company's coming" meatballs: same basic recipe but I do half beef, half ground Italian or hot sausage, and I do 1 Tbs ricotta, 1 Tbs parmesan for 12 balls. But I often double the whole recipe for 24 balls and an even pound of each meat if there's guests. Leftovers can always be frozen and I'd rather have too much than too little.
3)For appetizers, I like Spicy Meatballs. This recipe yields 3 dozen small balls (for toothpicks):
1/2 lb ground chuck 2 eggs, beaten
1/2 lb ground sausage Tony Chachere's seasoning, to taste
1/4 C minced onion LA hot sauce, to taste
1/4 C minced celery pinch of thyme
1/4 C red bellpeppers pince of basil
1 Tbs minced garlic 3/4 C Italian breadcrumbs
In lg bowl, combine it all together (seasons to your own taste) and shape into 1" balls. For the sauce:
1/4 C butter 1 tsp Creole mustard
1Tbs minced jalepeno 1/4 C parsley
1Tbs red wine vinegar 1/2 C bbq sauce
a little salt, LA hot sauce to taste 1 Tbs cane syrup
1/2 C ketchup dash of worcestershire sauce
2Tbs brown sugar
Melt the butter on med-high, brown the meatballs, remove the balls and set aside. In the same pan, whisk sauce ingredients (EXCEPT the parsley) continually until they begin to simmer. Place meatballs into the sauce, reduce heat, simmer 15-20 minutes. Sprinkle in the parsley, serve hot.
4) Lamb/feta meatballs:
1lb ground lamb
1/2 C fresh parsley, chopped
2 Tbs onion, chopped
1/2 C crumbled feta (I never measure feta; we love it and put in as much as looks good)
1/3 C chopped kalamata or green olives (depending on who's eating them)
2 eggs
1 tsp Italian seasonings
Preheat the broiler. Mix all the ingredients to make 16 balls, lay them out 2" apart, broil until the top is browned, flip them and cook the other side until done.