My Mom has her own ingenious method for making meatballs, and yes, I asked her permission before sharing it
The problem working with ground meat is that the more you work with it, the tougher it gets; which means adding flavor reduces texture.
So the trick is to saute minced onions & garlic, and then remove from heat. Add a splash of cold milk to cool it, and then tear up two slices of soft Italian bread into tiny pieces. Add the bread, dried parsley, basil, and Parmesan to the onion milk,
...and mix it together until it becomes thicc n' gooey. This is the "glue". Only when it's gluey, then add on egg and mix
Set aside and let the herby flavors bloom together.
In another bowl combine ground pork n beef, pulling it apart gently, and then pour the glue into the mix, and gently fold with a spatula to combine.
Mold into golf balls, place on a rack, 350° American, for 30/35 minutes. Internal temp must be at least 165°
@Predilection
It's so good and extremely brilliant.