1/2 lb ground beef
1/2 lb ground pork
1/2 cup onions, chopped small
1/2 cup crushed soda crackers
1/2 cup grated Parmesan cheese
1 tsp salt
1/4 tsp pepper
several dashes of Worcestershire sauce
The original recipe didn't call for the pork, just a lb of beef, but we had both and find them a great blend. The original recipe also called for bread crumbs instead of crackers, and didn't include the Worchestershire sauce, which is Scott's secret ingredient.
I baked them at 400F for 25 minutes.
When the meatballs are made of lean ground beef alone, I sometimes skip the oven (and the extra pan to wash) and throw them directly into the hot soup or stew and simmer uncovered for 20 minutes.