This was a while back, but we make balls every couple of months. These were with pork and beef, but I've been doing more veal and beef lately.
Saute garlic and onion in olive oil, add meat, parsley, parmesan, lots of eggs (4 per lb of meat), half and half, red pepper, salt, pepper, and then bread crumbs to bind.
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Ball them up, and bake at 375 for 20 min or so.
While the balls are cooking make some sauce. Saute garlic, onions in olive oil (add salt and pepper), dump in some wine and burn off the booze, then add a few cans of crushed tomatoes (I usually peel and chop some roma tomatoes for a little chunkier sauce), add oregano, basil and parsley and let it cook. When the balls come out of the oven I toss them into the pot of sauce and let is all hang out for a bit until we're ready to serve.
Top the finished product with more parmesan and some fresh basil and you're good to go.