Tomato sauce, Parmeasan cheese, garlic, black pepper (or cayenne), onion, olive oil, basil, green bell pepper & celery hearts all chopped, diced and shredded and in a bottle. (This for Hidden Valley)
Mix (with your hands & no spoons) half of that marinade up in your ground beef with eggs, a crumbled cracker or bread crumb filler mixture and form meatballs. Pour the rest of the marinade in the pan and let them sit over night covered in the frig. Remove the meatballs the next morning and clean the pan, then put 1/4" of water in the pan and set the meatballs back in the pan with water and cover with foil with a small hole in the corner. bake at 350 turning meatballs with tongs every 10 minutes til done. Then serve them as is or drop them in your pasta sauce to simmer til sauce is done.
If you tell me how much ground beef you're using, I'll tell you how much of each ingredient and cook the time. This'll make you "MeatBall-Mad" that you did save save some for tomorrow!