I always sucked at making meatballs until I read these tips. Not a recipe but ways you can use whatever is on hand to make delicious tender meatballs.
• 50% should be something other than meat. Breadcrumbs, cheese, cream, onions, egg, etc. this will ensure a light meatball. Side note, in terms of meat, I like to use equal parts ground pork, beef and chicken. The ground chicken gives that silkiness veal would give.
• Don't over mix. Just enough to make them consistent.
• Drop directly into the sauce to cook. Not browning and gently cooking in sauce for 30 ensures tender, fluffy and moist meatballs. Plus it flavors the sauce! (I use canned tomatoes usually. San Marzano are the best)
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