these, however, are liable to become the default meatballs. i put peppers both in the meat and in the sauce, and they impart a sweet flavor.
whatever meat you choose, do not get extra lean. fat is moisture. you want some fat in there. do not use dry breadcrumbs, they suck out too much moisture. pulse a slice of bread in the food processor to make fresh breadcrumbs.
1 1/2 lbs ground meat
1 red bell pepper
1/2 cup parmesan
1/2 cup breadcrumbs
3 tb chopped parsley
1 24 oz can crushed tomatoes
place the meat in a bowl and let it rest for 15 minutes. finely chop the onion and the pepper. sweat the onion over low heat for a couple minutes and then add half the pepper. continue cooking, without browning, until soft, about 10 minutes total. let cool and add to the meat with the parmesan, breadcrumbs and parsley.