Add all the ingredients to a large bowl and literally mix by hand. (I always find this is more tolerable if I’ve remembered to take everything out of the fridge about 30-40 minutes before I begin so the ingredients aren’t so cold on my hands!) You will want to fully incorporate the ingredients, but try not to over-mix them as this will lead to tougher meatballs.
Using a cookie scoop, portion meat into desired size and place on cookie sheets lined with either aluminum foil or Silpat mats. (This will make clean up a breeze!) I usually make small meatballs for soup (about 1 ½ inch diameter), but sometimes make larger ones for spaghetti and meatballs. Once you have all the meat portioned out, wet hands, and roll portions into balls evenly spaced on cookie sheets.
Bake in a 400° oven for 20 minutes for small meatballs, 23-25 minutes for larger meatballs. After 10 minutes reverse the position of the pans in the oven so the bottom pan is now on the top and vice versa. This will help prevent burning the bottoms of meatballs.
