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[quote=Anonymous][quote=Anonymous]-1slice of bread [wheat or oat or multigrain] for every 1/3 lb ground beef
-soak bread in milk 
-add meat
-add crushed garlic [1 per lb of meat, add more to taste]or garlic flakes
-oregano, basil, parsley
-mix it all up

make whatever size meatballs you want and place them on a baking dish. bake at 350 for about 30 minutes turning midway ...baking time depends on the size...can turn up the heat near the end to make toasties[/quote]

The basic concept here, of bread and milk mashed into the meat is classic.  The milk and bread are called a panade and it serves two purposes.  First they help as a binder to make the meatballs tender and more stable so they won't fall apart.  Second, they actually help the meat to retain moisture so that the meat doesn't get all dried out when you cook them.  One thing with the panade, soak the bread first, then add meat and do not overmix.  Overmixing will make the meatballs end up tougher.  And you can add any combination of flavors after the panade.  The selection above sounds like a good one.  I also like the flavor of adding a little Heinz 57 sauce to the meat along with crushed garlic and chopped onion. and a touch of oregano and basil.[/quote]

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