These meatballs taste wonderful enough to entertain with, but are quick enough to make any night of the week. You can whip up a double batch and freeze them pre-cooked or after they have baked. If you prefer to saute them rather than baking, go for it. You really can’t mess these meatballs up! After I have baked the meatballs, I toss them in a warm batch of marinara sauce and let them finish on the stove top. Serve with spaghetti and you have a dish worthy of a song !
Pre-heat oven to 350 F. Line a baking sheet with aluminum foil and place an oven proof wire rack on top.
In a medium bowl, whisk the first 7 ingredients together. Stir in the Parmesan and breadcrumbs until combined. Fold in the ground beef.
Roll the meatballs in to small balls, evenly sized. This will ensure even cooking time. I like to use my cookie scoop to make sure they are all the same size and then give them a slight roll in the palm of my hand. Don’t over work the meat as it will become tough.
Bake the meatballs for 20 minutes, depending on the size of your meatball. Again, mine are small, about 2 tablespoons worth of meat. Do not overcook them if you are planning on adding them to your sauce later on.