1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. In a small bowl, combine the milk and breadcrumbs. Let them soak for about 5 minutes until the crumbs are soft—this keeps the meatballs tender.
3. Meanwhile, in a large bowl, mix together the ground beef, chopped spinach, minced garlic, Parmesan cheese, egg, dried Italian seasoning, salt, and pepper.
4. Add the soaked breadcrumbs to the meat mixture. Use your hands (the messier, the better) to gently combine everything until just mixed. Overworking can make the meatballs tough, so be gentle.
5. Form the mixture into 1 1/2-inch meatballs and place them on your prepared baking sheet. This usually makes about 20 meatballs, perfect for freezing extras or feeding a hungry family.
6. Drizzle the olive oil over the meatballs or lightly brush them with oil to encourage browning and keep them juicy.
7. Bake in the preheated oven for 20-22 minutes, turning once halfway through. You’re aiming for a nice golden exterior and an internal temperature of 160°F (71°C) for beef.
8. If you want a little extra crisp on the outside, pop them under the broiler for 1-2 minutes—just keep a close eye so they don’t burn!
9. Once cooked, let the meatballs rest for a few minutes before serving. This helps lock in the juices and makes them easier to handle.

I remember the first few times I made these, my kitchen looked like a tornado hit it—crumbs everywhere, spinach bits on the floor, and my kids sneaking tastes before dinner was even ready. But those little moments of chaos are what home cooking is all about, aren’t they?