Also a tip for making meatballs (whether you do the microwave or the stovetop version): less milk, fewer breadcrumbs. If you have a recipe that calls for an exact amount of either, make it less. You don't need a half cup of breadcrumbs for a pound of meat. Just a couple palmfuls to keep them from being hard as rocks. And ALWAYS use a splash of milk directly over the breadcrumbs to soften them before adding the meat. Just a splash. Not a measured amount.
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