*ball template

Ground * (1/2lb is my standard)
1/2 cup of green peas
2tbs wheat gluten (binds everything well and imparts a chewier texture-yum!)(I want to try this with sweet rice flour as well)
Dehydrated onion (about 2 tbs) or fresh onion (1/4 med onion, minced or chopped fine)
1tbs garlic
1tbs coarse black pepper
1 egg white (optional - debatable - still experimenting)

Try to mush up the peas before adding to the meat.
Mush peas and meat together (I just squish the whole mess with my hands, squeezing bits between my fingers. Vinyl prep gloves reduce the gross factor.)

Add spices and mush again. Add egg and mush.
Roll the meat into a big ball and make a well in the center (like you're making biscuits). Pour wheat gluten in well, fold and mush until well mixed.

Divide meat into X balls and put in $cooking_implement(I use my rice cooker w/ steaming tray)
(Usually makes 6-8 good sized spheres)

Some ways I like to change it up:
Meat additions: sriracha, black bean paste, cilantro, jalapeno, nutritional yeast

One thing I tried a few weeks ago (which has now become the standard) is to stuff the meatball. I'll take a small amount of the meat mix and flatten it into a thin patty.
Next, place the stuffee (I typically use a whole white button mushroom) on top and press. Try to fold the meat over the entire mushroom (this can be delicate work).
If you can't get complete coverage, grab some more meat and close the holes.
Shape a little more and cook.

I don't put salt in the mix, but salting them lightly after cooking really brings out the flavor.