Chiffonade's Italian Meatballs

2 lbs. ground beef
1 small onion, diced
3 slices dry white bread (NOT crumbs)
2 eggs
1 Tablespoon dried parsley
1 teaspoon (or more if you like) dried basil
1/2 cup (or more if you like) grated cheese
S&P to taste

Here's a meatball recipe guaranteed to melt in your mouth.

I do the whole thing in the food processor.

Place ground beef in food processor with metal blade. Process to break up slightly. Run the white bread under the running tap very quickly to moisten. (I have found breadcrumbs make a tougher, less moist meatball.) Add to food processor with remaining ingredients and process until mixed.

My dad rolls his meatballs in flour so they make a sort of "crust" when fried - I don't do that but they're good either way. Fry in oil to brown, then finish cooking in the gravy.