I friggen love meatballs. These I did about the 3" in diameter, a change from the 1" ones I usually make (for pizza).
No idea what I'm using these for yet. But they're part ground chicken part ground PORTERHOUSE (bits of both the filet and strip side). I used fresh chives, oregano, thyme, sweet basil, purple basil and parsley that I grew (!) and chopped garlic, black pepper, fresh grated Parmesan cheese, shredded mozz cheese, olive oil, bread crumbs and an egg... (I'm aware of that sentence being both run-on and having terrible grammar) Phew.
Earlier link -> http://www.dannyfinnegan.com/2011/04/meatballs.html