Cooking spray
Set your oven rack to the middle position and heat the oven to 450 degrees. Spray a 24-cup mini muffin tin with cooking spray.
½ cup seasoned Italian breadcrumbs, ½ cup milk
In a large bowl, use a spoon to stir together the breadcrumbs and milk. Let the mixture sit until the breadcrumbs absorb the milk and turn soft, about 5 minutes.
1 pound 85% lean ground beef, ½ cup grated Parmesan cheese, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon table salt, ¼ teaspoon pepper
When the breadcrumbs are ready, add the ground beef, Parmesan, garlic powder, onion powder, oregano, salt, and pepper to the bowl. Use your hands to mix until all of the ingredients are well combined. (You can wear disposable gloves if you don’t like touching raw meat!)
Use a #40 portion scoop or a 1-tablespoon measuring spoon to divide the meat mixture into twenty four 1½-tablespoon portions and place them on a large plate.
Use your hands to roll each portion into a nice round ball, and transfer each one to a greased cup of the mini muffin tin. Wash your hands.
Place the muffin tin in the preheated oven. Bake until the meatballs are browned on the bottom, 10 to 12 minutes.
Use oven mitts to remove the muffin tin from the oven and place it on the stovetop or a cooling rack. Use tongs to flip each meatball over so the browned side is up (this step is best done by an adult, as the muffin tin and meatballs will be very hot!).
Return the muffin tin to the oven. Bake until the second sides of the meatballs are well browned, 8 to 10 minutes.
Use oven mitts to remove the muffin tin from the oven and place it on the stovetop or a cooling rack. Let the meatballs cool slightly, about 5 minutes.
3-4 cups tomato pasta sauce, warmed
Use tongs to transfer the meatballs to a serving platter or to a saucepan of your favorite warmed-up tomato pasta sauce. Serve, keeping an eye on the sky for any dessert storms that might be rolling in!