Start by finely chopping the onion and mincing the garlic. Set them aside. Grate the Parmesan cheese if you haven’t already, and get your breadcrumbs ready.

In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant—about 3-4 minutes. Remove from heat and set aside to cool slightly.

In a large bowl, combine the ground beef, breadcrumbs, egg, grated Parmesan cheese, dried oregano, dried basil, and the sautéed onion and garlic mixture. Season generously with salt and pepper. Use your hands or a spoon to mix everything together until just combined. Be careful not to overmix as this can make the meatballs tough.

Using your hands, scoop out about 1-2 tablespoons of the mixture and roll it into a ball. Repeat until all the mixture is used. You should have about 12-16 meatballs, depending on the size.

Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the meatballs to the pan. Cook in batches if necessary, making sure not to overcrowd the pan. Brown the meatballs on all sides for about 6-8 minutes, turning occasionally to ensure even cooking. They should be golden brown on the outside and cooked through on the inside.

For a saucy dish, add your favorite marinara sauce to the pan once the meatballs are browned. Let them simmer in the sauce for 10-15 minutes until fully cooked, absorbing the delicious flavors.

Once cooked, remove the meatballs from the skillet and serve immediately. Enjoy them over pasta, in a sub sandwich, or simply on their own with a side of veggies.