1/3 cup soft bread crumbs
1/4 cup finely shredded Parmesan cheese
1/4 cup snipped fresh parsley (I never have this on hand so I substituted with a generous amount of dried Italian seasoning, just eyeballed it)
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon pepper (or for extra spice use red pepper flakes)
1 clove garlic, minced
1 1/4 pound ground beef
Combine all the ingredients together, mixing well. Shape into meatballs, approximately 2 tablespoons per meatball should net you 18. (I tripled this recipe and made jumbo 30 meatballs.) Place meatballs on a baking sheet and bake at 375 for 20-30 minutes till no pink remains. Drain. (OR, You can also cook these up in a skillet with 1 tablespoon of oil for 8-10 minutes till no pink remains. Drain.)
I rarely make meatballs the same night I'm serving them, LOL. To freeze, place cooked meatballs in a single layer on a baking sheet. Freeze them overnight and repack in resealable freezer bags. Use within 2 months. Thaw in the refrigerator or microwave oven.
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