Preheat the oven temperature to 400°F. Line a sheet tray with parchment paper, spray with cooking spray, and set aside.
In a large bowl mix together the cheese, garlic powder, onion powder, eggs, breadcrumbs, salt, and pepper until fully combined.
Add in the ground beef and gently mix everything together until combined but try not to overmix. Working the meat mixture too much may result in a tougher meatball.
Portion the meatball mixture into 24 even-sized meatballs (I like to use a cookie scoop for this). Roll them between your hands and place them directly on to the prepared baking sheet in a single layer, not touching. You can also make the size of the meatballs as large or small as you want but keep in mind the size difference may result in a longer or shorter cooking time.
Bake meatballs until golden brown, about 30 minutes. Check the internal temperature to make sure it has reached 165°F with a meat thermometer if using right away.
You can either use the meatballs as is in your favorite recipes or I like to add them straight to my marinara sauce and let them simmer all day. For the best results, the longer they simmer, submerged in the sauce the more tender they get. I tend to simmer them for about 4 hours, but I would simmer for 30 minutes at a minimum before serving.
Video
Notes
We like to use leaner ground beef for these so don’t go any lower than 80/20.
Panko breadcrumbs are preferred but if you can’t find them or don’t like them you can use regular breadcrumbs.
Make sure to bake these on foil for easy clean-up.
Serve meatballs with sauce or however you would like.
These can be frozen, see my tips above on how to do that.
You can easily double this recipe to serve more or freeze some for later use.