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Hand made meatballs. Brown carefully and bake in the oven til done.
I haven't read all the recipes posted, but this is how I make my meatballs and they always turn out moist, tender and they never get burned or rock hard and dried out before they are thoroughly cooked.
I mix my ground beef with minced onions, minced red bell pepper, a little oatmeal or breadcrumbs, seasoned salt, (a little italian seasoning if I'm making them for spaghetti) black pepper and one egg. Make them into balls. Place a very small amount of olive oil in a non-stick frying pan. Turn the heat up high and place the meatballs in the pan and gently turn them until they are browned on all sides. This doesn't take long. Add 1 cup of water to the pan and turn the heat down to simmer. Simmer the meatballs for about 30 minutes. Stir them every 10 minutes and add a little more water if needed. Scoop them out of the pan and add them to your sauce. You can also just serve them as is over rice or potatoes with the juice from the pan because it's delicious.
Oops, I forgot one of the most important parts. When you turn the heat down to simmer put a lid on the pan!