1 cup bread crumbs
1/2 tsp oregano
1 tsp parsley
1 clove worth of garlic paste
1 tsp onion powder or 1/4 cup finely chopped onion
1 egg
salt and pepper
Mix everything together by hand. Form into balls and place on a cookie sheet lined with foil or parchment paper. Put them in a 350 degree oven until browned,if they don't brown enough on top toss them under the broiler for a minute. Put the meatballs in the sauce and simmer till cooked or for a couple hours for extra flavor.
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I like meatballs. Meatballs are good. When I first started making them I didn't add egg or breadcrumbs (much to the dismay of a certain buddy of mine), nor did I brown them. I just took wads of beef and tossed them into the sauce. They tended to fall apart when I tried to stir them and they really just weren't as tasty or tender as they could have been. I have since changed my ways. This is how I do them now. I still do only beef, but if you want to do half and half pork or italian sausage or whatever. Go nuts, this is a concept not a hard and fast rule. I also use 93% ground beef since I don't like them too fatty and the egg holds them together just fine. The ground beef I get comes in these little tubs, which I love since I just mix everything up in them.
One less dish to do. I also always make tomato sauce when I am making meatballs, so I have some garlic paste to put in. Garlic paste rules. You could also add some parmesan if you wanted. I would if I had some, but I'm not really into it in general so I don't keep it on hand. Basically you just toss in everything, breadcrumbs, seasonings, garlic paste, egg and mix it up. 
You really have to do it by hand in my experience, nothing else works. 
This is just for demonstration. I am taking pictures with my other hand so I have to put down the camera, use both hands to mix, then wash up before I can take more. Just mix it up real well.
Heh, now you could bake this and call it meatloaf. Or you could make golf ball sized balls, or however big you like them, and toss them onto a cookie sheet.
I usually line the sheet with tinfoil sprayed with olive oil. Easier cleanup that way and they don't stick. Now put them in a 350 degree oven till they brown. I have found that often the bottom starts getting brown well before the top. You can either flip them (which I find to be a pain), toss them under the broiler (which is what I usually do), or deal with it. Like I said, I toss them under the broiler. And they come out like this.
I usually don't cook them all the way in the oven since I put them in sauce and simmer them for an hour or two.
See the way the sauce is clinging to them? 
That is what pureeing the sauce gets you. Thanks to the crumbs and egg they come out nice and soft, but not falling apart. Finishing them in the sauce also adds a great flavor to it. Sometimes I put them on pasta, but tonight it's sandwiches. I put on some mozzarella that I get from an Italian deli down the street and toss it under the broiler to brown the cheese and toast half the roll.
Then I eat it.
You can do them as brown as you like, but since I am using a Pyrex dish (I find steel gives an off flavor to sauce when it's cooked as long as I do it, but of course it might be the canned tomatoes) I just barely soften them to reduce the risk of glass related explosions. You can even skip this step since everything is cooked for so long. You could also just toss everything in a crock pot in the morning and have it be ready by dinner time. But I have a thing for stirring stuff, so I do it on the stove. Once the onions are ready add the tomatoes. 
I typically use canned, since I don't have a garden. I prefer no-salt added ones, but they aren't always around. Then add your vinegar or wine (I find that both is a little much), 
the spices
and the garlic. 
I leave the garlic whole or cut in half if there is a shoot that needs removing. This way the garlic cooks in the sauce and can be turned into paste later and added back to the sauce and in the meatballs that I am invariably also making. I would use fresh basil, but this is an old recipe from before I got my plant and I just repotted said plant so I want to leave it alone to reinstate itself. Now add the molasses.
Yes, molasses. Most recipes call for white sugar, but I don't really like the flavor it imparts. Reminds me too much of Chef Boyardee, not that I haven't had my share of that. Heh. But molasses cuts the acidity and imparts a nice deep flavor. If you don't like it, go ahead and use white sugar. Or brown sugar. Or no sugar. I don't care. I use molasses. Now simmer it as low as you can for as long as you want. I usually do it for around 4 hours or so. Here is what it looks like at the beginning. 
Notice everything is distinct, tomatoes, garlic, onion. End of hour one.
Pretty much looks the same. A little reduction, lovely aroma. End of hour two.
The tomatoes are starting to really soften, the edges are smoothing out, a little more reduction. End of hour three.
A distinct amount of reduction, the onions are clear and the tomatoes are soft. End of hour four. 
That's it! Can't wait anymore! There isn't much watery liquid left, the smell is amazing and it's time to call it done. Pull out the cloves of garlic
and mash them up into paste,
then add them back in. If you want it chunky you can just leave it like it is. If you want it less chunky you can hit it a couple times with a potato masher to smooth it out some, but leave some chunks. But since I am making meatballs I am going to bust out this little lady.
Do you have a wand mixer? You should, they are awesome. I go at it with the mixer until it's essentially pureed. Also, I don't need to mash up the garlic cloves when I do it this way, except the ones for the meatballs.
Now is when you want to check for salt and add any that is needed, if you do it earlier it might have too much because of all the reducing. That's it.
Tomato sauce. Enjoy.