What are your tips for the ultimate moist and tender meatballs? Incorporate soaked bread (the softer and whiter, the better)? Slow cook them in the sauce, or pan-fry vs. baking? A certain combination of meats?
I generally have the added challenge of using lean 90/10 ground beef (we buy it in 10 lb. tubes, thus it's the beef most plentiful in our freezer). Any tricks for adding back the essential fat, or at least the moisture?
Bonus points if you can direct me to a recipe for authentic Italian meatballs with red sauce. ;)