I think this is the meatball recipe you are looking for. If not, it should be....it's awesome!
It's been posted on here a couple of times at least, so I just copied and pasted. Thank you to whoever posted it originally!
Basic Meatballs
STIR TOGETHER:
1 cup unseasoned bread crumbs
¾ cup Romano or Parmesan cheese, finely grated
½ cup whole milk
½ cup low-sodium beef broth
½ cup chopped fresh parsley
3 eggs, beaten
2 T. dried oregano
1 T. garlic, minced
1 T. kosher salt
1 T. ground black pepper
2 t. dried basil
1 t. crushed red pepper flakes
Pinch nutmeg
ADD; SHAPE:
2 lb. Ground chuck
COVER BOTTOM OF PAN WITH:
1 cup low-sodium beef broth
Preheat oven to 450.
Stir together all ingredients (except the ground meat) in a large mixing bowl.
Add the ground chuck and mix together thoroughly. Using a portioning scoop or 2 spoons, shape the meat mixture into balls (about 2” in diameter or 1 ½ oz. each). Coat a baking sheet or shallow roasting pan with nonstick cooking spray. Space the meatballs on the pan so they’re not touching or crowded together.
Cover bottom of pan with beef broth. Bake for 25 minutes, or until the meatballs are just cooked through. Reserve pan juices for sauce.
Sauce: Saute 1 1/2 C diced onions in 1/4 C olive oil. Stir in 2 t minced garlic. Add 3 (14 1/2oz each) cans crushed whole plum tomatoes, 1/2 C reserved pan drippings, 1/2 C minced fresh parsley, 1 T sugar, 1 t crushed red pepper flakes, salt. Simmer 15 minutes. Add 1/4 C fresh basil cut in stips before serving. Garnish with fresh parmesan.