GB: OMG! That happened to me when I tried to make chicken scallopine and I pan fried the chicken. Another question for anther time.
taxlady: Thanks for the tip on soaking the bread. I did a minute amount of research and found some of the advice goes along with what you said.
"On the vital issue of meatball texture, all the chefs we interviewed had good tips and pointers, most of which spoke to the same issue: water. For Mr. Campanaro, the key is simple. “Just like in Italian sausage, the filling is very wet when it goes into the casing,” he said. “So when it cooks, it’s juicy. That liquid that comes out when you cut it? That’s pork stock!” ....
But in his meatballs, the liquid in the mixture comes from store-bought bread that is soaked in milk. Mr. Psilakis recommends refrigerating the meatball mixture to make rolling the balls easier.
“Most people are afraid when it’s sticky,” Mr. Psilakis said. “They shouldn’t be. The mixture that’s going to get you that light, airy texture is going to be a wet, tacky substance that’s not so easy to roll.” He recommends a light dusting of flour on your hands, and just a gentle once or twice around in your palms — no kneading — as well as frequent washing of hands and redusting with flour."