Melt-in-the-mouth Italian meatballs

1/2 cup (125 ml) Italian breadcrumbs
2/3 cup (160 ml) milk
1 lb (454 g) ground beef
1/4 medium onion, finely diced
2 garlic cloves, minced
1 large egg, beaten
1 tsp (5 ml) salt or to taste
1/2 tsp (2.5 ml) black pepper
1/4 cup (60 ml) Parmesan cheese, preferably Parmigiano-Reggiano
1 tbsp (15 ml) fresh parsley or 1 tsp (5 ml) dried parsley

Preheat oven to 400°F and line a baking sheet with parchment paper or a baking mat.
In a large mixing bowl, add the Italian breadcrumbs and milk. Mix well and set aside while you prepare the other ingredients, for at least 5 minutes.
Add the ground beef, onion, garlic, egg, salt, black pepper, Parmesan and parsley to the soaked breadcrumb mixture and mix with your hands until well combined. Do not overmix.
Pour onto baking sheet and wet your hands with water and roll meatballs into 2″ diameter balls.
Bake for approximately 15 to 20 minutes, or until meatballs have reached an internal temperature of 74°C (165°F). Remove from oven and drain off any excess fat. Serve with your favorite sauce.