Serious Eats - seriouseats.com

Meatballs, I think, are a very personal thing and there's nothing more disappointing than a mediocre meatball. I don't order them out and I only eat ones that come out of my own kitchen--a mixture of ground chuck and pork, an egg or two (depending on the amount of meat), fresh bread crumbs and milk. A copious amount of black pepper, some salt and some fresh garlic. Mix gently, fry gently in a little olive oil, then poach them in tomato sauce.

It took me years to make them as good as my mother's. Color me a meatball snob.

When I was a vegetarian, many trying moons ago, my most common cravings were meatball subs. I also like the balls at Frankies Spuntino, Kampuchea Noodle Bar (on the sweeter side), and the garlicky wonders at Bin 71.