Here's the recipe I use for delicious meatballsThis recipe is based on the Cook's Illustrated recipe. I've made them several times and have been enormously happy with the taste and texture.
Makes 28 to 36
4 slices white sandwich bread, crusts removed, torn into small pieces
1 cup buttermilk
2 pounds ground meat (can be all beef or can be a combination beef and pork - 3:1 recommended ratio)
1/2 cup parmesan cheese, freshly grated
1/3 cup fresh parsley, finely minced
2 large egg yolks
2 teaspoons garlic, finely minced
1-1/2 teaspoon salt
3/4 teaspoon black pepper
1/2 tablespoon fresh oregano, minced (or can use 3/4 teaspoon dried)
1/2 teaspoon hot sauce (like Tabasco or Crystal)
~1 cup Vegetable Oil, for frying
1. Combine bread and buttermilk in a small bowl, mash until a smooth paste is formed, about a 5 to 10 minute process.
2. Place ground meat, cheese, parsley, egg yolks, garlic, salt, pepper, oregano and hot sauce in a medium-large bowl. Add the bread paste and mix until evenly combined.
3. Shape into 1-1/2 inch round meatballs. (When forming, use a light touch. Do not over compact meatballs or they become hard and dense little rocks!)
4. Heat oil in a large skillet over medium-high heat. Once oil is hot, add meatballs in a single layer that is not crowded. May need to do 2 to 3 batches depending on skillet size. Fry meatballs, turning several times to brown all sides. Cooking time is about 12 minutes.
5. Remove from skillet and drain well on wire rack or using paper towels.
6. If you are concerned about centers not being done, you can continue cooking in a warm oven (375 degrees) for an additional ~10 minutes.
Your herbs and seasoning (especially hot sauce) can change depending on what is fresh and what you like. These really are wonderful meatballs.