Prepare a large baking sheet by lining it with aluminum foil or parchment paper.
Add all the ingredients to a large mixing bowl.
Use a large wooden spoon or your hands to combine all the ingredients very well. This should take several minutes to ensure every ingredient is distributed well throughout.
Form the meatballs with your hands, packing them loosely at first to form a round shape, and then as tightly as you can while still keeping the round shape. Use between 1 and 2 tablespoons of the meat mixture for each meatball, but be sure they are all equal in size.
Place them on the prepared tray with a little bit of space between them so they brown and don't steam in the oven. You should have about 18-20 meatballs in total.
Bake for about 18-20 minutes or until the meatballs are brown on the outside and have reached an internal temperature of 71 degrees Celsius (160 degrees Fahrenheit).
Let cool on the pan before storing in the fridge or freezer, or use right away in your favourite Italian sauce or other dishes.
These meatballs keep well in the fridge in an airtight container for up to 3 days, and in the freezer for up to 2 months.