re: Meatball Recipe - UPDATED with pics for Otis

Per lb of beef or turkey (or a mix of pork, beef, and veal), I add two teaspoons italian seasoning (a decent blend, not an ancient dried up can stored over the stove), an egg, a quarter cup of bread crumbs, and a half cup of finely grated pecorino. Mush it all up together and shape into golfballs. If you're using fatty ground beef, you can omit the egg, but it is necessary if you use turkey or the balls will fall apart.

I prefer to make a garlicky, oniony sauce and herby meatballs, so I omit onion and garlic in the meat mixture.