Using different proteins adds to the taste and texture of meatballs. Fattier meats will also help to keep them moist. I like using ground beef, ground pork, and Italian sausage.
Breadcrumbs help add structure to the meatball, but can dry it out if you add too much. Soaking them in milk helps to retain moisture.
Before mixing in the meat, make sure all your other ingredients are combined and well mixed. This will make it easier to imix in the meat.
Over mixing the meatballs can cause them to be tough. To keep meatballs tender, mix until the ingredients are just combined.
Searing the meatballs over medium-high heat before adding them to the sauce will help add a ton of flavor in the browned crust that develops.
Use an ice cream scoop to portion out meatballs so they are a consistent size and shape. Gently roll them in your palms to form.
After searing, finish your meatballs in the sauce. Allow them to simmer for about 20 minutes until cooked throughout. This will add extra flavor to the sauce.
Meatballs can take a little time to make, so make it count! Make a double batch and freeze the extras on a baking sheet for 1-2 hours until firm, then transfer to a freezer bag for later.