Help -- Meat(not so much)balls.
I made meatballs from the recipe in the January issue of Gourmet. (Here's a link if you're curious: http://www.epicurious.com/recipes/food/views/Spaghetti-and-Meatballs-351190)
They tasted delicious -- I really loved the meat mixture -- BUT when I got to the browning the meatballs step, everything literally fell apart. The meatballs did not stay ball shaped at all, and some of them just totally broke apart in the pan. When I was finishing the cooking in the sauce, I was afraid to stir at all, thinking I might just end up with meat sauce after all my hard work.
So -- what am I doing wrong? Any suggestions?