1 lb ground beef (80/20 blend for best juiciness)

½ cup Italian-style breadcrumbs

¼ cup grated Parmesan cheese

1 large egg

¼ cup milk

2 cloves garlic, minced

¼ cup finely chopped onion

1 tsp salt

½ tsp black pepper

1 tsp Italian seasoning

2 cups marinara sauce (store-bought or homemade)

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Preheat: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Mix: In a large bowl, mix together the ground beef, breadcrumbs, Parmesan, egg, milk, garlic, onion, salt, pepper, and Italian seasoning. Be careful not to overmix, as this can lead to tough meatballs.
Roll: Roll the mixture into 1½-inch meatballs. You should get about 20–24 meatballs.
Bake: Place the meatballs on the baking sheet and bake for 18–20 minutes, or until the meatballs reach an internal temperature of 160°F.
Sauce it up: While the meatballs bake, heat your marinara sauce in a large skillet. Once the meatballs are baked, add them to the sauce and gently toss to coat. Let them simmer in the sauce for 5–10 minutes to soak up the flavors.

Storage: Store leftover meatballs in an airtight container in the fridge for up to 4 days.

Freezing: These meatballs freeze well for up to 3 months. Store them in a freezer-safe container, with or without sauce.

Reheat: To reheat, warm the meatballs in a saucepan over low heat or in the microwave with a splash of marinara sauce.