Hi, The recipe that someone else has posted does not sound all that
bad.

In essense, to make good Italian Meatballs, you should use a blend of at
least ground beef, and pork (Like a Meatloaf Mix combo of meat sometimes
found already pre-packaged at the store)

Meat that is too lean may cause dry, nasty Meatballs. Another thing I
don't like with this recipe posted, is the use of Onions (eliminate
them), and the use of bread crumbs also in this recipe.

My grandmother (born in Italy) always used to take a couple of Slices of
Italian Bread, soak under warm water, squeeze excess water from bread,
and mix into the meatball/meat mixture.

Another tip, is don't overmix by hand, the meat/eggs/etc. Just enough,
that all ingredients come together, and that's it.

Parsley, eggs, salt, pepper, and garlic are definite must haves!
Another nice variation, is to add a small amount of Pignoli (Pine nuts)
to the mix.
Mark D'Ambrosio