I've made numerous recipes and the texture or taste was never great. Most meatballs at restuarants have also been pretty disappointing.
Last year I found a recipe on Bon Appétit and I haven't looked back. From my experiments I believe that proper mixing plays an important roll in addition to fresh ingredients.
Claws for Stirring
The author talks about a rigid claw technique for stiring the meat mixture, rather than squeezing it through your fingers.
I don't think this is the best recipe, but it is better than everything I've tried on Cooks.com and other online recipes.