Preheat your oven to 400°F (200°C) so it’s ready to cook those meatballs evenly.

In a large mixing bowl, combine the ground meat, breadcrumbs, minced garlic, grated Parmesan (if using), egg, oregano, salt, and pepper. Mix well until all the ingredients are incorporated, but don’t overdo it—you want juicy meatballs, not rubbery.

With wet hands, form the mixture into small meatballs, about 1 inch in diameter. Place them on a lined baking sheet with space in between each one.

Pop them in the oven for about 15-20 minutes or until they’re browned and cooked through. You’ll know they’re ready when the internal temperature reaches 165°F (75°C).

While the meatballs bake, melt the unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Once the meatballs are ready, gently add them to the skillet, coating them in the garlic butter sauce. Allow them to simmer for a few minutes to absorb the flavors.

Plate up your succulent meatballs and drizzle with the garlic butter sauce. Don’t forget to garnish with freshly chopped parsley!