In a large bowl, combine all the ingredients. Do not overmix!
Scoop out a tablespoon of the mixture and form a ball in your hands. Place meatballs on a parchment lined baking sheet. Repeat for all the meat.
Bake for 20-25 minutes or until the internal temperature is 145 degrees.
Notes
This recipe makes about 24 meatballs.
How to Store Leftovers: Put any extra baked Homemade Meatballs in a food container. You may want to use a microwave-safe container with an airtight lid because then you can place the container right in the microwave to reheat the meatballs when you want to eat them. The meatballs will stay fresh in the fridge for up to four days.
How to freeze: You can freeze the meatballs. If you want to freeze them, it is best to mix your ingredients, roll your meat into balls, and then freeze them before baking them. You can always keep the meatballs in the freezer for around six months before you pull them out, place them on a baking sheet, and bake them.
It is also possible to freeze them after baking them. However, the meatballs will taste best when you eat them straight from the oven while they are hot.