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1
Crumble the beef into a large bowl.
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2
Mix in the grated Parmesan, bread crumbs, parsley flakes, garlic powder, onion powder, salt and pepper.
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3
Mix in eggs, one at a time. If your eggs are jumbo, you probably only need 3 eggs. If they are smaller, you'll want 4 eggs.
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4
Add about 1/4 cup milk to help moisture. Use a little more or less as needed. You want the meat to be able to stick together when you form balls, but it shouldn't be so wet it is mushy.
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5
Lightly grease 2 9*12 baking dishes.
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6
Form meat mixture into balls. As mentioned in my intro, I use a medium size cookie scoop, so that I have uniform size. If you use a scoop, make sure to press the meat in tightly. You don't want a loosely packed meatball, or it will fall apart.
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7
Bake the meatballs at 375 F for 15 minutes. Turn the meatballs (I use a fork), and then bake for another 15 minutes.
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8
To further reduce any latent grease, I put them on absorbent paper towels for a few minutes before serving.
