Servings: 18

1 pound lean ground beef 1 pound lean ground beef
1/2 cup Italian breadcrumbs ½ cup Italian breadcrumbs
1/4 cup fresh grated Parmesan cheese ¼ cup fresh grated Parmesan cheese
2 cloves garlic, minced 2 cloves garlic, minced
1/2 small yellow onion, grated (or minced) ½ small yellow onion, grated (or minced)
2 tablespoons marinara sauce 2 tablespoons marinara sauce
1 tablespoon chopped fresh rosemary, or dried (see notes) 1 tablespoon chopped fresh rosemary, or dried (see notes)
1 tablespoon chopped fresh parsley, or dried (see notes) 1 tablespoon chopped fresh parsley, or dried (see notes)
1 tablespoon chopped fresh basil, or dried (see notes) 1 tablespoon chopped fresh basil, or dried (see notes)
1/2 teaspoon kosher salt ½ teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper ¼ teaspoon fresh cracked black pepper
1 large egg, slightly beaten 1 large egg, slightly beaten

Preheat oven to 375°F.
Prepare a baking sheet by lining it with parchment paper.
In a large mixing bowl, combine all ingredients. Mix well, but do not over mix or you will have tough meatballs.
Using a 2 tablespoon scoop, portion out meat and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls and place back onto the baking sheet.
TIP: If you lightly coat your hands with olive oil before rolling the meatballs, they will form better and crack less.
Bake for 20 to 22 minutes, or until the meatballs are browned and cooked through.
Remove and transfer to sauce or serve immediately.

You can substitute dried herbs and spices for fresh. 1 tablespoon dried Italian seasoning for the fresh herbs, 1 teaspoon garlic powder for the fresh garlic, 1 teaspoon onion powder for the fresh onion.  You can substitute dried herbs and spices for fresh. 1 tablespoon dried Italian seasoning for the fresh herbs, 1 teaspoon garlic powder for the fresh garlic, 1 teaspoon onion powder for the fresh onion.