1 cup unseasoned breadcrumbs
3/4 cup freshly grated parm
1/2 cup milk (I used 1%)
1/2 cup beef broth (low sodium if you can!)
1/2 cup freshly chopped parsley
3 eggs, beaten
2 tbsp oregano
1-2 garlic cloves, minced
1 tbsp kosher salt
1 tbsp freshly ground pepper
2-3 tsp fresh basil, chopped
1 tsp crushed red pepper flakes
Pinch nutmeg
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2 lbs ground chuck
1 cup beef broth
Combine all ingredients in a large bowl (except beef and 1 cup broth), mixing well. Then add in the beef. I highly suggest removing your rings and mixing the meat and other stuff with your hands!!!!
Make the meat mixture into 2 inch balls; On a cookie sheet, sprayed with nonstick spray, place the meatballs so they aren't touching. For reference I used 2 trays. Once all are added, pour the remaining cup of broth in the bottom of the pans to keep the meatballs juicy. Bake on 450 for 25+ minutes.