P.S.: My trick is to cuisinart (separately) the onion (more than the recipe calls for), the garlic, the parmesan, and even the bread crumbs if they're not tiny. The onion juice and eggs make it super moist, and smaller particles of everything help the meatballs hold together.
Oh! Also, I replace half the beef with ground turkey. Recipe's so moist, it still comes out wonderful (and I figure the lower cholesterol will allow me time to eat one more serving than I would otherwise.)
Ta-da! 
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