Preheat the oven to 425 and cover a large baking sheet with parchment paper. Set aside.

In a large bowl, combine all the ingredients and mix gently with your hands until combined. Cover with plastic wrap and place in the fridge for 20 minutes to help the meat firm up for an easier time forming the meatballs.

Take the mixture out and form 20 meatballs and place on the parchment paper. Bake at 425 for about 15-20 minutes.

I love to serve this with my sage tomato sauce or marinara sauce. I have my sauces linked up above. You can store these in an airtight container for up to 3 days in the fridge or in the freezer for up to 3 months. Enjoy!:)