Preheat oven to 425 degrees. Line a large baking sheet or two with aluminum foil.

Combine all ingredients in a large bowl and mix well with your hands. Your hands really are the best tool for the job… gross and messy, I agree, but it must be done:-( You can always wear clean plastic kitchen gloves if you wish;-)

Shape mixture into balls slightly larger than a golf ball and place them on the baking sheet(s) about an inch apart. I use a medium size scoop (3 tablespoons) to keep them evenly sized, but make them however you wish. I promise there aren’t any Meatball Police who will show up and haul you away for badly shaped meatballs. Just keep in mind that you may need to adjust the baking time based on the size you make them in comparison to mine.

Bake for 15-18 minutes. The cheese will start to melt out of them and they will be slightly browned. Remove and serve as appetizers just as they are, with sauce or on top of pasta and tomato sauce. So many ways to enjoy these classic meatballs!

If you want to cook the meatballs in a sauce, I would suggest baking them first. Take them out of the oven as soon as they hold their shape (around 10-13 minutes), then add them to the warm sauce and cook for the remaining time. This will help to keep the meatballs soft, juicy and flavorful. It will also help to flavor the sauce. Win-win!