Instructions

1. Dice the veggies, such as onions and peppers, and prepare the herbs and spices, such as freshly chopped basil, oregano, rosemary, mint or any other seasonings to taste. If you don't have fresh herbs, add a dash of dried herbs, such as Italian seasoning, basil or thyme.

2. Measure 1/2 cup of breadcrumbs per pound of meat and pour them in a bowl. Choose the breadcrumbs based on the desired texture of your meatballs. Prepared breadcrumbs create denser meatballs, while day-old bread provides a softer texture. Cover the breadcrumbs with milk, water or broth and soak the breadcrumbs until they are soft. Squeeze the excess moisture from the breadcrumbs. Discard the excess milk or broth.

3. Combine the soaked breadcrumbs, veggies and herbs in a large mixing bowl. Add one egg per pound of meat. Mix the eggs, breadcrumbs, veggies and herbs together with a mixing spoon. The egg works as a binder to hold the other ingredients together during cooking and prevent your meatballs from falling apart.

4. Add ground beef, Italian sausage, pork or turkey or a combination of ground meats and mix the ingredients with your hands until it is thoroughly blended. Using a fork or mixing spoon over-blends the ingredients and breaks down the meats, which can cause meatballs to be dense or tough.

5. Apply a light coat of oil to your hands and form the meatballs by rolling the mixture gently in your hands to form the desired size balls. Meatballs should be compressed lightly to hold them together, but avoid squeezing them. Compressing the meat too tightly creates dense meatballs.

6. Place the meatballs in a baking pan and bake in a 350 degree Fahrenheit oven until they are browned and cooked through, about 30 minutes. Turn them after 10 to 15 minutes, if necessary, to ensure even browning. Use caution when turning the meatballs, and do not try to turn them until they are set, as they may break apart during handling.

7. Drop the cooked meatballs into simmering sauce and allow them to cook for the desired length of time. Meatballs absorb the flavors from the sauce as they simmer.