E delizioso!
The meatball is one of the blessings of Italy long ago. Although each area of the world has made their own rendition of the meatball, they all come from the same basic ingredients to form the delicious ball of flavorful love. They are juicy, tender, aromatic and classic to the American heart with Spaghetti or slopped inside a hoagie sandwich and smothered with cheese. How does the meatball stick together and not break apart as it is cooked? Simply think of a meatball as little rolled up hamburger patties; if made correctly, the recipes should be almost identical. Whether keeping together as one piece on a grill or in a sauce pot, both are made from the same recipe!
So what goes inside the meatball if made from scratch? Use this checklist and step-by-step recipe the next time Spaghetti and Meatballs is on the menu.

• Ground meat. Some recipes use more than one type of ground meat in a recipe. Italian-style meatballs typically use half ground beef and half ground pork. For more gourmet styled meatballs for the adventurous cook, switch it up with some ground venison. Or, for a less expensive and more heart healthy rendition of meatball, use ground turkey or ground chicken. Purchase the meat from a trusted butcher when dealing with any kind of ground meat, or optimally, grind the meat at home if a meat grinder is accessible. 
• Eggs. A good ratio of fresh egg to meat is typically 3 eggs per pound of ground meat. Simply place meat in a large bowl and crack eggs right into bowl and work the eggs into the meat using both hands. This is the best method to incorporate binding ingredients well and creating well bound meatball.
• Breadcrumbs. Depending on the ingredients used, the amount of breadcrumbs will vary. A cup per pound is a good starting point, and could use up to a cup and a half per pound. The trick is to use enough breadcrumbs to absorb excess moisture, making the meatballs sticky. Unseasoned breadcrumbs should be used when adding other herbs. Otherwise, use Italian seasoned or other types of seasoned breadcrumbs.
• Flavoring ingredients. You cannot forget these ingredients when making Italian Meatballs...fresh garlic clove (3 fine chopped per pound of meat), red onion (one half finely chopped per pound of meat), fresh herbs (fine chopped basil, thyme, sage, oregano, or parsley to taste), salt and black pepper (to taste).
• Variations. Adding a splash of wine, orange juice, tablespoon tomato paste, or even minced capers or kalamata olives add amazing flavors to the basic meatball. Using Italian products make Italian Meatballs even more, "Delizioso!"

1. Once all ingredients have been added and incorporated well, simply heat up a large sauce pan with a little olive oil to prevent the meatballs from sticking. Use a half cup measuring tool or "eyeball" technique to portion the meat and roll each measured amount into a ball using the palms of both hands. Italians love using their hands, even in the kitchen!
2. Place meatballs in hot pan to "sear" all sides of the meatballs well (meaning to brown outsides on a hot surface to lock in juices). Once all meatballs have been browned well, change pan if bottom has burnt at all then continue to add Pasta Sauce. 
3. If making homemade Pasta Sauce, add canned tomato, tomato paste, and any other ingredients to be used at this time. Poach meatballs in sauce, covered, until meatballs are thoroughly cooked. Then, uncover and continue to cook until sauce is reduced.