In a large mixing bowl, combine the bread crumbs, Parmesan cheese, milk, egg, parsley, oregano, salt, pepper, red pepper flakes, garlic, and 1/4 cup of 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.
Coat a baking sheet with rimmed edges with non stick spray and roll meatballs into 1 inch circles. Place meatballs onto baking sheet.
Pour remaining 3/4 cup beef broth around meatballs and bake for 25 minutes.
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 homemade plain, unseasoned bread crumbs and low sodium beef broth. If you are using regular beef broth, store bought 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.
These meatballs will last in the fridge for up 3 days and can be frozen in an air tight container for up to 3 months. They reheat beautifully in simmering sauce.
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.