1-Start by gathering all your ingredients and equipment. You’ll need a large mixing bowl, a cookie scoop or spoon, a baking sheet or skillet, and your ingredients. Preheat your oven to 400°F (200°C) and line a baking sheet with foil. Lightly spray with non-stick cooking spray or grease with olive oil if you’re planning to bake your meatballs.

2-In a large bowl, combine 1 pound (450 g) of ground beef, one beaten egg, 1/4 cup of breadcrumbs (or soaked breadcrumb/milk paste), 1/4 cup grated parmesan cheese, 1/4 cup finely chopped onion, 2 teaspoons minced garlic, 3/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and optional parsley or basil.

Mix gently but thoroughly until just combined. This is crucial: do not overmix the ingredients as this can result in tough, dense meatballs. Use your hands to fold the ingredients together rather than aggressively mixing them. If the mixture feels too dry, add 1 tablespoon of milk to help it bind properly.

3-Once your mixture is combined, use a medium cookie scoop (approximately 1 1/2 inches) or a regular spoon to form the meat mixture into balls. Keep them about the same size to ensure even cooking. Aim for approximately 1 1/2 to 2-inch diameter meatballs, which yields about 25 meatballs total.

For best results, roll each meatball briefly between your palms to create a uniform shape without compressing the mixture too tightly. Handle them as little as possible to maintain their tenderness.

4-Oven Method: Place the meatballs on the prepared baking sheet, making sure to leave some space between them for even cooking. Bake uncovered for 17-20 minutes, flipping halfway through. They’re done when they’re no longer pink in the middle and have developed a nice brown exterior. This method is convenient as you can cook all meatballs at once.

5-Stovetop Method: Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in batches to avoid overcrowding the pan, which would steam them rather than brown them. Brown meatballs on all sides, then reduce heat to medium-low. Cover the skillet and cook for an additional 10-15 minutes, or until the meatballs reach an internal temperature of 165°F (74°C).

6-Sauce Finish Method: For extra flavorful meatballs, use this technique. After browning your meatballs on the stovetop using the method above, transfer them to a pot of simmering marinara sauce. Cover the pot slightly ajar, leaving a small opening for steam to escape. Simmer on low heat for at least 10-12 minutes, or up to 1.5-2 hours for deeper flavor. Stir occasionally and add a small amount of water if the sauce thickens too much.

7-Slow Cooker Method: First brown your meatballs using the stovetop method. Transfer the browned meatballs and sauce to a slow cooker. Cook on HIGH setting for 3 hours or on LOW setting for 6 hours. This hands-off method develops amazing flavor and makes your meatballs incredibly tender.