I remember several people giving you their recipes on here. There are 1000's of recipes on the internet. There are many options because there is no one right way....you know what you like so pick one with ingredients that sound good to you. They are all going to have some things in common and then there is just the matter of what you prefer...like anything else. What is the worst that could happen? Maybe you won't like the recipe you chose so will make a different one next time. Just pick one and make changes as you see necessary. Just mix what sounds good to you and roll in a ball....it isn't as complicated as you are making it.

Yes, and I've been known to fry up little bits of the meat mixture as I'm seasoning to see if I'm on the right track. Little testers.

Sigh I don’t recall seeing any actual recipe ideas on meatballs. Here’s one set of contents from Betty Crocker that seems possible for me and my skill set :-)

Ingredients

1 lb lean (at least 80%) ground beefSAVE $
1/2 cup Progresso™ Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)SAVE $
1 egg

I posted my recipe earlier. It's easy and doesn't require many ingredients.
I wouldn't use milk. I'd use water, but that's just me.

I use milk to make the panade. I don't use breadcrumbs though just some crusty bread bathed in the milk.

A meatball is like a blank slate. Go nuts!

I use pork and veal, some parmesan, the panade as mentioned above, garlic, onion, fennel seed, some oregano and a bit of parsley. They are pretty wet when they're ready to go on the bbq. Keep it simple. As long as you keep the fat content high enough, there's enough moisture and you don't overcook them, meatballs are pretty hard to get wrong.

Here's a pic pre-cook.

https://cimg6.ibsrv.net/gimg/www.fly...5c89611216.jpg

I thought you made meatballs a week or two ago?

We did a new recipe today -- slow roasted Coho salmon over an Alsatian-style bed of sauted cabbage, onion, bacon and dill. It was delicious! https://www.seriouseats.com/recipes/...ll-recipe.html

i’ve made store-bought meatballs but I’ve not actually made meatballs with raw ingredients. I’m thawing ground beef and hopefully can make them on Monday or Tuesday :-)

any bacon dish is always lovely - although I guess pancetta takes second place!

I would do 1/3 ground beef, 1/3 ground turkey, and 1/3 mild Italian sausage.

I think gaobest has a non-pork eater in the house. I would do 1/3 to 1/2 pork of some type as well.

sigh I’ll end up just doing full beef because I lack ground turkey for now. Last year I often bought beef meatballs at WF. For the breadcrumbs I’ll grate a sourdough baguette that I got on Saturday because we never ate it.

It depends on what one wants with the meatballs. If it is for an Italian dish, then yes, add in Italian sausage. If it's not (I've made Greek meatballs to serve with a Tzatziki dipping sauce), then I'd omit that.

Mr. CE made shrimp pad thai for dinner...delish!

Bucatini with lemon zest/juice, garlic, ghee, baby arugula, parmesan and topped with toasted panko.

Ground beef wasn’t fully thawed so I’ll try meatballs for Tuesday...

big salad - artisan romaine, avocado, Fuji apple, carrot, cucumber, celery, lemon juice, blackberries, dill, and dressing choice (olive oil & red wine vinegar for me)
wise sons plain bagel with wise sons cream cheese & Costco Wild lox
scrambled eggs & turkey bacon
tartine toast with butter & leftover lox

dessert tbd