Ok details: I have made meatballs in the oven, pan-fried them, cooked them from the start in broth, and browned them and cooked them the rest of the way in broth. Tonight's were made from ground lamb with grated onion, parsley, berbere spice, cumin, cinnamon, smidge of salt, and garlic powder, browned in lamb bacon grease, then cooked in a broth of beef stock with a bit of tomato paste and fresh thyme. The broth is droolworthy-good, as is the *flavor* of the meatballs.

I don't put breadcrumbs in. Is that the problem? Thanks.