The 8 Most Common Meatball-Making Mistakes. The eggs will cook and make the meatballs dense and spongy--you want light, airy meatballs. For one to two pounds of meat, you usually won't need more than one or two eggs. And make sure not to add too much breadcrumbs, either--about a half cup per pound of meat will suffice.What's the secret to making the perfect meatballs?
It seems like every Italian grandmother has her own secret for the perfect meatballs. Some soak their breadcrumbs in milk. Some use a special blend of herbs and spices. Some combine different types of meat for that oh-so-perfect texture. But if you're not a nonna, meatballs can be difficult.How do you cook meatballs without drying them out?
Sear the balls for a nice brown crust (if you're cooking for a crowd, space the meatballs out evenly and just throw the pan into a hot oven for the same effect), then braise them. It's really hard to overcook them in your sauce, since they're sitting in liquid. Braise them for about 15-20 minutes, or until you're ready to serve them.How much salt do you put on Meatballs?
Meatballs need to be seasoned, period. As a rule, about 1 teaspoon per pound will make for perfectly salted meat. If you're using a salty cheese like Parmesan in the mix, cut back on the salt a little bit. You don't want your balls to be too salty.