I've been making meatballs for years, and I can tell you the biggest complaint I hear is always the same: they fall apart in the pan. It's frustrating when you're standing there watching your carefully shaped meatballs crumble into sad little meat crumbles. But here's what I figured out after countless batches: the secret isn't more egg or more breadcrumbs. It's about the right ratio and the right technique. This recipe comes from my grandmother's kitchen, though I've tweaked it over the years. She used to make enormous batches every Friday for Shabbos, and her meatballs were legendary in our neighborhood. The texture was perfect, firm but tender, and they held together beautifully whether she simmered them in sauce or baked them plain. I spent years trying to recreate them, and now I finally have a version that works every single time. The key is using a combination of ground beef and ground turkey, plus soaking the breadcrumbs in a little chicken broth before mixing everything together. This keeps the meat mixture moist without making it soggy. I also learned to mix everything gently with my hands instead of using a spoon. Overmixing makes tough meatballs, and nobody wants that. These meatballs are perfect for so many occasions. I make them for Shabbos dinner with marinara sauce and pasta, or I'll make a big batch and freeze half for busy weeknights. They're also fantastic in soup, especially a good chicken soup with some vegetables. My kids love them plain as a snack, and they're substantial enough to serve as a main course with rice or mashed potatoes.