To make meatballs, combine an egg with ground meat and mix thoroughly by hand. Add in additional ingredients, such as garlic and breadcrumbs, that give the meatballs flavor, and shape the meat into balls. Roast the meatballs under the broiler for 20 to 25 minutes and serve.
The prep work for cooking meatballs starts with pouring 1/2 cup of milk into a bowl with 1/2 cup of breadcrumbs to allow the breadcrumbs to become soggy. While the breadcrumbs absorb the milk, begin whisking an egg with 1 tablespoon of salt, 1 tablespoon of pepper, 1/2 cup Parmesan cheese and 1/4 cup parsley. Combine this egg mixture with 1 pound of ground meat. Most commonly, ground beef is used, but pork, turkey, chicken, lamb or veal are all good substitutes. Mix the egg and ground meat together by hand.
Once the meat has been thoroughly mixed, add 1/2 cup of onions, one clove garlic and the soaked bread crumbs into the meat. Continue mixing the meat by hand, being careful not to knead the meat but instead pinch it. Shape the meat into balls between 1 and 2 inches across, using up all the meat. Roast the meatballs in the oven under the broiler for 20 to 25 minutes. They are done once they've cooked through and the outside is browned. At this point, the meatballs can be served or simmered in sauce over low heat. This recipe makes about 28 meatballs.