A mix of garlic and herbs pack these homemade meatballs full of flavor, while milk and egg keep them super tender during cooking.

They can be prepared a few hours ahead and refrigerated, then simply popped into the oven.

The meatballs are extremely versatile; enjoy them over saucy spaghetti, roasted with a dipping sauce or tucked in between bread with mozzarella cheese. Add some freshness and color by mixing a couple tablespoons of finely chopped fresh parsley into the ground beef.

Meatballs

Ingredients:
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 3 garlic cloves, minced
• 1 teaspoon kosher salt (such as Diamond Crystal)
• 1 teaspoon Italian seasoning (or a combination of dried oregano, basil, thyme, marjoram or oregano)
• 1 pound ground beef, at least 20% fat, or a combination of beef and pork
• 2 tablespoons extra-virgin olive oil
• Warm marinara sauce, for dipping (optional)

Directions:
In a medium bowl, beat egg and add breadcrumbs and milk; mix well and let stand until the breadcrumbs soften, about 5 minutes. Add garlic, salt and Italian seasoning, and mix until well combined. Add beef and gently mix (hands work best here) until well blended. Form the mixture into 12 meatballs, about 2 inches in diameter.

Heat oven to 375 degrees. On a large rimmed baking sheet, arrange the meatballs in a single layer and drizzle with oil; toss to evenly coat. Roast until golden and cooked through, turning meatballs halfway, about 20 minutes.

To serve over pasta, cook meatballs using this method (or see Tips for cooking on the stovetop or in sauce), then distribute over bowls of sauce-covered noodles. (For 4 to 6 servings, toss 1 pound of spaghetti with 3 cups of warm marinara.)

Total time: 40 minutes, serves 4-6.

Tips:
Stovetop Method: In a 12-inch nonstick skillet, heat 2 tablespoons of extra-virgin olive oil over medium. Add meatballs and cook, turning occasionally, until lightly browned all over, 5 to 7 minutes. Cover, reduce heat to low and cook, stirring occasionally, until the meatballs are tender and cooked through, 8 to 10 minutes longer.

Simmered in Sauce: In a 12-inch nonstick skillet, heat 2 tablespoons of extra-virgin olive oil over medium. Add the meatballs and cook, turning occasionally, until lightly browned all over, 5 to 7 minutes. Add 2 cups of tomato sauce or marinara (be careful of sputtering) and stir to evenly coat the meatballs. Cover, reduce heat to low and cook, stirring occasionally, until the meatballs are cooked through and the sauce is slightly thickened, about 15 minutes longer.

© 2023 The New York Times Company