Our traditional meatballs have always included 1/3 beef, 1/3 pork, 1/3 veal, black pepper, romano, a little bit of bread crumbs, dried basil, a little milk and an egg. Mixed, made into balls -- about 1/3 cup mix per. Browned off, put in a simple homemade tomato sauce (tomato, basil, garlic, romano) and baked in the oven for a couple of hours(usually a couple of browned off links of REAL italian sausage are thrown in the pot). Chilled, defatted and reheated the next day. (Because Italian tomato dishes are always better the second day!) This dish has been our Christmas Eve dinner for as long as I can remember and you don't mess with TRADITION! (OK, one year we had homemade manicotti, but everyone wanted meatballs!) and when my sister flys in, she expects "B-sketti and meatballs!"
The way to my dad's heart while I was growing up was Swedish meatballs. Something you could make and bask in his glow all evening.
My current favourite are 1/2 turkey, 1/2 beef with steamed, well drained chopped spinach, crumbled feta, onion, black pepper, oregano, bread crumbs and an egg. Appetizer sized, they are one of my most requested appetizer dishes served with tzadziki. Wonderful in creamy pasta dishes. We almost always have a bag of them in the freezer for those emergency dinners or surprise guests.