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[quote=Anonymous]Here it is -- I never make it from a recipe, so I don't have any exact measurements:
-- About a pound of ground beef
-- a couple big spoonfuls of minced garlic from a jar (don't be shy with the garlic -- I've never had a meatball with too much garlic)
-- sprinkling of pepper and a few good shakes of salt
-- one to two eggs (depending on whether you're over or under a pound of meat -- if you're more like a pound and a half, use 2 eggs)
-- shake dried oregano so it lightly covers the mound of meat
-- lots of fresh grated (smallest grate) parmegiana cheese.  I usually do about 40-50 grates down the box grater for a pound of meat.  
-- enough Italian style bread crumbs to make it like a dough consistency
I make the meatballs on the small side -- like a golf ball or a little bigger, and fry in olive oil.  I think its the parmegiana and the olive oil that are really key to a tasty meatball.  
I think you could mix in a little ground pork or ground veal instead of just using ground beef.  (Or use a mix of all three, which may be what my grandmother used to do.)  
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