One highly rated Italian-American meatball recipe featured at FoodNetwork.com uses common spices such as salt, pepper, garlic and fresh chopped parsley. Chopped onion and grated Parmesan cheese provide additional flavoring for the three types of meat used in the recipe.
Cut 2 slices of stale white sandwich bread into sections, and place into a food processor. Pulse the bread into crumbs, and transfer to a small bowl. Pour 1/3 cup cold milk over bread crumbs, and toss to moisten. In a large bowl, combine bread crumbs, 1/2 pound each of ground pork, ground beef and ground veal. Add 1/2 cup plus 2 tablespoons grated Parmesan cheese, 1/4 cup chopped flat-leaf parsley, 2 teaspoons kosher salt and 1/4 cup grated onion.
Add 2 cloves minced garlic and 1 beaten egg, and mix until ingredients are well blended. Season meat mixture with a desired amount of pepper, and form into 18 golf ball-sized meatballs. Refrigerate meatballs for one hour or up to 24 hours. In a large skillet, heat 2 tablespoons plus 2 teaspoons of olive oil, and cook half of the meatballs over medium-high heat. Remove meatballs to a plate. Discard the olive oil in the skillet, and wipe skillet clean.
Cook remaining meatballs in 2 tablespoons plus 2 teaspoons olive oil, transfer meatballs to the plate, and repeat the skillet cleaning process. Add meatballs and prepared marinara sauce to the same skillet, and bring to a boil. Reduce heat, and simmer for 15 minutes.