Combine all ingredients except for the garlic-infused oil in a large bowl. Gently fold the ingredients into each other with your hands, but be careful not to over-mix. Stop once things are mostly incorporated. If you’d like, fry off a small piece in your skillet and check that everything is seasoned to your liking. Form the meat mixture into balls one-inch to one-and-a-half inch in diameter.
Transfer the meatballs to the foil-lined baking sheet. Cook in the oven for 10-12 minutes, then flip all the meatballs and cook for another 10-12 minutes. Test for doneness with a meat thermometer (they should be at 160°F when cooked) or cut one open to check.
Serve My Favorite Meatballs plain, covered with marinara sauce, over spaghetti, in buns as a sandwich, or however else you desire!
Make Ahead and Freeze: For best results, freeze the meatballs individually. Allow the meatballs to cool slightly, and then arrange them in a single layer on a baking sheet lined with parchment paper, leaving some space between. Freeze for 2 hours, and then transfer to a freezer-safe container (I use a gallon-size Ziploc bag). Next time you need a quick, delicious meal, pull out as many as you need, place them on a foil-lined baking sheet, and reheat in the oven for 15 minutes at 375°F. Frozen meatballs should be enjoyed within 2-3 months.