Today I ran into this page in my kitchen “notes” in a book I keep for guidelines about various tasks. This little gem has my basic ratio for making all kinds of meatballs. As you try using this rule of thumb, make your own notes about how big the meatballs are vs. how long you cook them, and at what temperature. Also, about what kinds of meat you use in your meatballs, and how that impacts your recipes.
Anyhow, today I snapped a pic of my pretty generic, universally applicable rule of thumb for meatballs of all kinds. Swedish, Italian, Morrocan, you name it. Use your experience and instincts as you tweak this ratio/rule. Smaller meatballs require less time/heat combo. Larger require more slow and low heat with a burst at the end.
1/2 cup breadcrumbs to 1 lb meat to 1 egg to 1 onion. 1 teaspoon salt. 1/4 teaspoon pepper + seasoning. Bake 400 F.
Try this and see where it goes. I’d love your feedback, not to mention praise or disagreements.