Preheat the oven to 400°F.

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 mixture too much may result in a tougher meatball.

Portion the mixture into 24 even-sized meatballs. Roll them between your hands and place them directly on a sheet tray not touching. You can also make 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.

Place the meatballs into the oven and bake until browned, about 30 minutes. Check the internal temperature to make sure it has reached 165°F if using right away.

You can either not 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. 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.