• Preheat your oven to 475°F and line a baking sheet with parchment paper or foil. I like to lightly oil the aluminum foil, but this isn't needed for parchment.
• In a large bowl, combine the beef, eggs, onion, garlic, breadcrumbs, cheese, salt, and pepper.
• Mix gently with your hands until just combined, avoiding overmixing.
• The perfect mixture should have just enough breadcrumbs to hold shape when forming into a ball. Add more if necessary.
• Using a teaspoon for consistent sizing, form into 1/2-inch meatballs (about the size of a large marble).
• Alternatively, form the meat mixture into a 1-inch diameter rope on a lightly oiled surface and cut into 1/2-inch pieces, then quickly roll each piece between palms to form mini meatballs. You can use slightly damp hands to prevent sticking or cooking spray on your hands and the roll.
• Place meatballs on prepared baking sheet, leaving small gaps between each.
• Bake at 475°F for 8-9 minutes or until lightly browned and cooked.

To Serve

• Serve with marinara sauce on the side as an appetizer or in soup, stews, or pasta dishes.