Prepare your breadcrumbs. We like to take the heals of our loaves, throw them in the food processor and then freeze the crumbs we don’t use. To ensure an equal distribution of spices we like to mix them in with our breadcrumbs.
Lightly whisk the two eggs and Worcestershire sauce, set aside.
Gently break up the ground beef into small pieces into a large bowl.
Add the breadcrumbs and spices to the ground beef tossing everything together gently. I will often continue to break down the ground beef as I toss it. The smaller the pieces the more area there is to get coated in spices and breadcrumbs.
Once the crumbs and spices are evenly distributed I add the eggs mixing until combined. You want to be careful not to overwork the ground beef so you don’t have tough meatballs.
Line a pan with tinfoil. Measure out two tablespoons of the meatball mixture gently rolling into a bowl. Place on your prepared pan.
Bake in a 350℉ oven for 20-22 minutes.
Allow to cool slightly, then place on a wired rack to keep the meatballs from becoming soggy. We like to place a pan underneath to catch any drippings.
