my mom (scicilian) has a good recipe but this is the one that i use all the time....it really is just a perfect meatball and really not all that different from her's....hope you try it ...i know you will like it if you do...
Old Spaghetti Factory Meatballs
1/3 C. Onion, very finely chopped
1 Tbls. Garlic, very finely minced
3 Tbls. Parsley, finely chopped
1 C. Fresh Bread Crumbs
1 Egg
½ C. Cold Water
2 Tbls. Olive Oil
1 ½ tsp. - 1 Tbls. Salt
¼ tsp. Black Pepper, freshly ground
¼ tsp. Ground Nutmeg
2 ½ Lbs. Lean Ground Chuck
30 oz. Tomato Sauce
Combine chopped onion, garlic, parsley and bread crumbs in a food processor and mix 30 seconds. Break the egg into a 3 quart bowl and mix well using a wire whisk. Add water, olive oil, salt, pepper, and nutmeg to the egg and whisk until well whisked. Add the bread crumb mixture, combining with a spatula. Add the ground meat and mix thoroughly until ingredients are well distributed and the mixture is binding together tightly.
Preheat the oven to 425 degrees. Using a medium sized ice cream scoop, scoop out a portion onto a lightly oiled jelly roll pan. Form each meatball by rolling in the palm of your hand until they feel tight and solid. (The finished meatballs should be about the size of a golf ball.)
Pour 1/4 cup water into the pan and place in the oven. Time 15 minutes. Remove from the oven and loosen with a spatula. Return to the oven an additional 10 minutes, or until cooked through. Drain. Heat the tomato sauce in a large skillet. Add the meatballs and simmer 2 minutes.
Serve over pasta or rice.