Italian meatballs
In Italy, meatballs (polpette) are traditionally served as a second course, often with sauce or vegetables on the side. Smaller meatballs may also be offered as an antipasto or used in soups, pasta dishes, and other regional specialties.
Instructions
Mix all ingredients together in a large bowl-best using your hands, squeeze all ingredients.
Heat large skillet over medium heat, drizzle on a little olive oil and preheat oven to 350° F (175° C) in the meantime.
Use your hands to roll meat into bite sized balls.
Place the meatballs in the skillet and cook uncovered for 3 minutes, roll them over and cook another three minutes.
Transfer the meatballs onto a baking sheet and bake in the oven for 20-25 minutes.
Notes
Veal is traditionally used in many Italian meatball recipes, although beef, pork, and mixtures of different meats are also common. Because lean veal can produce rather firm meatballs, it can be combined with pork for extra fat, flavor, and tenderness. A mixture of about three parts veal to one part pork is a good place to start.
If ground veal isn't available, you can substitute ground beef. Choose a relatively lean ground beef if you want to keep a similar texture, bearing in mind that the flavor will be richer and more pronounced than with veal.
Source
Foods in Italy vary with the regions and with the climate. The north in much greener and cattle grazes, so northern Italians eat more beef, milk, and cream than other parts of the country. Veal meatballs have their origin in the north of Italy.
You could serve the meatballs with pasta, but these meatballs go well with simple rice and Italian tomato sauce or a basic tomato sauce on the side.