Hearty Baked Beef Meatballs

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the ground beef, dried oregano, chopped fresh basil, minced garlic, onion powder, salt, and black pepper.

In a small bowl, immerse the panko breadcrumbs in milk, allowing them to absorb the liquid for a minute.

Drain any excess milk from the breadcrumbs and add them to the meat mixture.

Add the egg to the meat mixture.

Pour the olive oil onto your hands and gently mix the meat using your hands until the breadcrumbs, spices, and egg are evenly distributed. Avoid overmixing.

With oiled hands, portion the meat into twelve equal-sized meatballs.

Gently roll each meatball and place them on the lined baking sheet, leaving about 2 inches between each meatball.

Bake meatballs for 18-20 minutes, flipping them after 12 minutes to ensure even browning.

Meatballs should be fully cooked and no longer pink in the center.

While the meatballs are cooking, heat the tomato sauce in a covered pot on the stove until simmering.

Toss the cooked meatballs in the heated tomato sauce, and serve hot.