Need to upgrade my meatballs. Need a good recipe

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Pound of beef
Pound of pork
Two cups Parmigiana
Two cups bread crumbs
Thyme, oregano, basil
Two eggs, beaten
Flat leaf parsley
Crushed red pepper
1/4 cup milk
1/4 cup marinara
Crushed garlic

Independence LA, Sicilian meatballs for the Sunday red gravy.
About measurements
80/20 ground chuck couple pounds
Minced garlic 1/4 cup
Medium onion diced
3/4 cup grated parm/Romano
2 or 3 fresh mint leaves finely diced ( the difference maker)
An egg or two
1/3 or so cup of Italian bread crumbs
Lots of black
Pepper 2-3 tbl spoon
Salt

Form in the size of a satsuma
Pan fry med high to brown/crust all sides , throw n sauce pot , will hold together for a couple hours while red gravy slow simmers

Thx guys

I like Matty Mathesons recipe.

3 slices day old (or older) white bread
¼ cup|60 ml whole milk
½ pound|225 grams ground beef
½ pound|225 grams ground pork
½ pound|225 grams ground veal
1 cup finely grated Parmesan cheese
½ cup breadcrumbs
½ cup finely grated Pecorino Romano cheese
3 tablespoons olive oil, plus more for cooking
1 tablespoon crushed chile flakes
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
3 large eggs

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Need to upgrade my meatballs. Need a good recipe

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1/3 cup chicken stock
1/4 cup diced yellow onion
1 clove garlic, minced
1/4 cup fresh flat-leaf Italian parsley, chopped fine
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup extra virgin olive oil
3 -6 cups of your favorite marinara sauce

Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.

In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.

Combine with hands until mixture is uniform, do not overmix.

Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.

Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.

Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.

This should take about 10-15 minutes.

While meatballs are browning, heat the marinara sauce in a large pot.

Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.

Serve alone or over your favorite pasta.

I use 88/12 ground beef from Costco. To that I add the following and the amount is up to you if you decide to use this recipe.

Onion, bell pepper, celery all diced fine. Garlic, green onions, parsley.

Italian bread crumbs, egg/eggs, parmesan cheese, Worcestershire sauce, some sweet basil, oregano, salt and black pepper.

I roll my meatballs a little smaller than a cue ball and place them on a baking sheet to go in the oven at 375 degrees until they brown.

In the meantime I have my gravy cooking down and when the meatballs are done I'll toss them in the gravy to cook until the gravy is done. I've never had a meatball fall apart in the gravy, even if cooking for up to 4 hours.

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Pound of beef Pound of pork

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This is key - beef and pork.

I’ll sometimes cheat and use loose Italian sausage instead of pork.

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Italian sausage is made from pork................

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Yes I know that, but it’s already seasoned. So sometimes I’ll just use it instead of ground pork.