Meatballs are the kind of thing you really don’t need a recipe to make. You do need:
1. Some meat. About a pound of it. (Higher fat is best, but if you’re using meat with a lower fat content — or not dark poultry meat — you’ll need to add a bit of extra seasoning.)
2. Something to bind the meat. (eggs, breadcrumbs, maybe tomato paste)
3. Seasoning (Start with onions and/or shallots, and build from there.)
1. Cook a small onion or some shallots in oil.
Once they’ve softened, let them cool — they’ll be going in your meatballs.
2. Mix everything together.
So that’s meat, cooled onions, maybe a spoonful of tomato paste, a cup of any salty cheese like pecorino, a cup of breadcrumbs, a bit of milk, and an egg. If it feels too wet, add more breadcrumbs and/or cheese. If you have some parsley or oregano and people who don’t freak out about green stuff in their meatballs, chop some and add.
3. Shape into balls.
Use your hands, really — it’ll be easier. Make them about the size of two golf balls into one, and keep them uniform so they cook evenly.
Refill your frying pan with a enough oil to cover the balls halfway. Heat the oil till it’s shimmering. Add the balls one at a time, making sure not to crowd them. (Alternately, you could simmer these in sauce.)
Nudge them around the pan with a spatula from time to time.
Mostly just to keep them from burning, but also to cook them all the way through. The outsides should look nicely browned — like this. Test doneness on a sentinel meatball after ten minutes. If it’s done, you’re done.