Chef John's Italian Meatballs
Some recipes use equal portions of beef, veal, and pork, which is also nice, yet more expensive. These days you can find all sorts of lean-to-fat ratios for ground beef. Most stores sell 90% lean, 10% fat, but I prefer the 80% lean, 20% fat ratio for this recipe.
Once cooked, you can add the meatballs to your favorite prepared tomato sauce for 1 to 2 hours.
Parchment can be used for easier cleanup/removal from the pan.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.