In a large bowl, combine ground beef, breadcrumbs, beaten egg, grated Parmesan cheese, chopped parsley, minced garlic, and salt and pepper to taste. Mix thoroughly without overmixing.

Scoop out equal portions of the mixture, roll them into balls about 1 to 2 inches in diameter, and place on a lined baking sheet.

To cook, heat a skillet over medium heat with olive oil. Sauté the meatballs for 5-7 minutes until browned, or bake in a preheated oven at 375°F for 20-25 minutes.

For a classic touch, combine cooked meatballs with tomato sauce and simmer for 20-30 minutes over low heat.

Allow cooked meatballs to cool on baking sheets, then store in an airtight container in the fridge for up to 2 days or freeze for up to 3 months.

To reheat, thaw frozen meatballs overnight and heat in the oven at 350°F for 15-20 minutes or simmer in sauce.