The secret to making the most tender meatball is to maintain the meat and bread crumb ratio. Professional chefs recommend using 50% meat and 50% bread. Another trick is to soak the bread in water and milk to keep it soft and moist. During the cooking procedure, beef, meat or veal tends to get tough, but the bread remains moist, resulting in soft, tender but well-formed meatballs. This also enables you to skip eggs, especially if you are on an eggless diet.