Preheat oven to 450 degrees Fahrenheit. Coat a baking sheet with rimmed edges with nonstick spray.
In a large mixing bowl, combine the bread crumbs, parmesan cheese, milk, egg, parsley, oregano, salt, pepper, red pepper flakes, garlic, and ¼ cup of the beef broth. Mix until well combined.
Add the meat to the mixture and just combine. Do not over mix, but be sure seasonings are well dispersed.
Scoop out about 1 tablespoon of the meat mixture, using a tablespoon measuring spoon or medium cookie scoop, and then gently shape into 1-inch meatballs. Place the meatballs onto the prepared baking sheet.
Pour the remaining ¾ cup beef broth around meatballs, it is okay if the broth does not fully cover the pan.
Bake the meatballs for 22-25 minutes, or until the broth is evaporated and the meatballs are browned.
Meat: Feel free to use any ground meat you like, just try to keep the fat percentage between 10 and 20%, for the best flavor and consistency. Sodium Content: I use a LOT of kosher salt in this recipe because I am using plain, unseasoned bread crumbs, and low sodium beef broth. If you are using regular beef broth, seasoned bread crumbs, or Italian sausage in your meatball mixture, decrease the salt to 1 teaspoon. You can decrease the salt if on a low sodium diet as well. Parmesan Cheese: Be sure touse freshly grated cheese instead of pre-grated. There is NO comparison in the taste between fresh parmesan and the stuff you find in a jar.Gluten-Free Meatballs: Use an equal amount of gluten-free quick cook oats in place of breadcrumbs.Egg Free Meatballs: Omit the egg and use a flax egg. Egg-free meatballs will work but are much more apt to fall apart if not carefully handled.Storage: These meatballs will last in an airtight container in the fridge for up to 3 days and can be frozen for up to 3 months.