Making meatballs simply requires mixing beef (though you can certainly add other elements like pork or veal) and seasonings with chopped onions, garlic, and fresh herbs.

However, when mixing it all together before you form the meatballs, be sure not to overwork the meat; it could end up ruining the dish you've worked so hard on.

If you continue to mix the meat long after everything has combined, it will resemble the consistency of sausage links rather than a gently blended patty.

Only mix the meat as much as is necessary to properly combine the ingredients. This keeps the meat tender, ensuring it doesn't become too tough while it cooks.

To keep the meat from drying, choose something high in fat. Using 80% lean beef is best, though you could also use 85%, but anything higher could result in dry meatballs.