Hi all, what are your techniques for cooking perfectly round meatballs that are still tender? My thoughts are to use a fine grind, pack them tight, use lots of filler (using pork, mushrooms, and probably milk soaked crumbs.), and make a small meatball. Am I on the right track? My meatballs usually taste fantastic but I often use some kind of thick sauce to mask the surface irregularities : ) I have a broiler, grill pan, and a crock pot. Can steam as well - would that help? Trying to avoid wasting too much meat experimenting but will report back my results.