I don’t really follow a recipe for making meatballs so about the best I can do is share how I make them but with few specifics.
The main thing I think is important is that once I think I have them ready, I make a little one bite patty, fry it in a skillet and taste it to see if it needs salt or more of this or that.
In the beginning, back when I first tried to make spaghetti and meatballs for him, I made my meatballs too dense and he kept saying his dad’s were softer. Since I don’t like red sauce, it’s really hard for me to figure it all out. If we’re at a restaurant and Vince says “Here . . taste this. These meatballs are great!”, I can’t get past the marinara . . that’s all I taste so I just do the best I can. Vince has either given up on my meatballs ever being great or I’m doing better because he asks at least once a week if we can have meatballs.
I start with four pounds of meat – usually three pounds of ground beef and one pound of ground pork.
I use two or three slices of white bread (it’s usually homemade Amish White Bread with about half the called for sugar. I toast the bread, then put it in my little mini food processor to make bread crumbs. I pour milk over that and let it sit – just enough milk to where the bread all ends up nice and wet but there’s no extra milk in the bowl. When using homemade bread crumbs, I’m going to guess that I use almost equal parts milk and bread – I would start with less milk and add more if needed.
I chop one medium white onion and then put it into the mini food processor til it’s almost mush.
I put all the meat into a bowl, add the bread crumbs, two eggs, about 1/4 c. chopped garlic (probably more), the chopped onions, about 4 tsp. Italian seasoning, salt (I don’t have a clue – start with 2 tsp.), 1 tsp. black pepper, 1/2 cup grated Parmesan cheese and about 1/2 cup chopped parsley.
Mix it all up, fry up a little patty (like the size of a quarter) to taste for seasoning. Make any needed adjustments. Since I’m guessing and I don’t measure, I’m sure there will be many adjustments needed. Maybe next time, I’ll measure everything, then go back and make notes of the changes needed and get an accurate recipe for you.
I used to fry the meatballs but that’s so messy. Now I line a baking sheet with sides (to catch the grease), with parchment paper, place the meatballs so they aren’t touching and bake them at about 400 (I usually use covection at 400) for about 25 minutes, turning them once or twice. The time doesn’t really matter so long as they look kinda done. They’ll finish cooking in the sauce.
If the meatballs are frozen, I do let them defrost before baking.
Drop them into simmering sauce and let them cook on a very gentle low heat til completely done.