Martha Stewart's recipe for classic Italian meatballs calls for combining 8 ounces each of ground chuck beef and ground pork with 1 minced garlic clove, 1/2 cup grated Pecorino Romano cheese, 3 tablespoons of parsley, 2 beaten eggs, salt and pepper, 1 cup fresh white bread broken into small pieces and 1/4 cup of whole milk. Roll the mixture into 1.5-inch balls and chill them for 1 hour on a baking sheet.
Fry the meatballs in hot oil until they're brown. Finish cooking the meatballs by simmering them in tomato sauce for 10 minutes.
Serious Eats' Italian meatball recipe combines 1 pound each of ground beef and pork. Add fresh, buttermilk-soaked breadcrumbs, raw minced onion and garlic, fresh parsley, dried oregano, Parmigiano-Reggiano cheese and salt. Optionally, a small amount of pancetta and gelled meat stock adds moisture and flavor.
Mix the ingredients lightly to prevent overly dense meatballs. Form the mixture into balls, and brown them in oil or under the broiler. Finish the meatballs by simmering them in tomato sauce just until they have cooked through.
To prepare the tomato sauce, heat olive oil in a sauce pan and add fresh minced garlic, fresh minced onion, a bay leaf, dried oregano and salt. Saute until the onions and garlic lightly brown. Add canned or boxed chopped tomatoes with the liquid and 2 tablespoons of tomato paste, and simmer for 1 hour, stirring frequently.