This French trick makes the tenderest meatballs ever

A good starting point for one pound of ground meat is 3/4 cup of loosely packed fresh breadcrumbs and 1/4 cup of milk. 

If the breadcrumbs look dry, add more milk, 1 tablespoon at a time, until all of the bread is moistened. 

It does not matter if I'm using beef, veal, pork, or a combination—I still use this loose recipe for panade.

While milk is the classic soaking liquid, any liquid will do. I’ve used stock, wine, ricotta, and even a little marinara to add extra flavor to my meatballs.

And when it comes to breadcrumbs, fresh is what I typically use, but you can use dried breadcrumbs.

It's also traditional to break good-quality white sandwich bread into small pieces. You may need to add a little more or less liquid to get it fully soaked.

The key is to make sure that whatever liquid you use is fully absorbed by the breadcrumbs before you add the panade to the meatball mixture.