• Line a baking sheet with parchment paper and set aside.
• Combine the egg, bread crumbs, beef stock, minced onion, chopped parsley, Worcestershire sauce, kosher salt, garlic powder, black pepper, and dried oregano in a large mixing bowl. Stir together with a rubber spatula until it is well mixed.
• Add the ground to the mixing bowl and mix together using clean hands until the bread crumb mixture is evenly distributed throughout the beef.
• Using a 1-ounce cookie scoop, divide the meat mixture into about 22-24 meatballs. If you don't have a small cookie scoop, you can use about 2 tablespoons of the mixture per meatball. Once divided, roll each meatball between your hands until smooth and round. Set on the baking sheet.

Oven

• Preheat the oven to broil.
• Ensure the meatballs have about 1-inch spacing between them on the sheet pan. Place sheet pan in the oven and bake for 7-8 minutes, or until they reach an internal temperature of 165 F.
• Remove from the oven and enjoy. Or, if using a marinara sauce, toss the cooked meatballs into the cold sauce and heat covered until the sauce is adequately warmed. This allows the meatballs to absorb the flavors of the sauce and is particularly tasty if you are making a slow-cooked sauce on the stovetop.
• Alternatively, you can bake at 400 F for 12-14 minutes, but I prefer to broil.

Air Fryer

• If your air fryer requires preheating, preheat the air fryer to 375 F for about 4 minutes (I have never found it necessary to preheat mine). Place meatballs in a single layer in the air fryer basket. Avoid overcrowding by leaving about 1 inch of space between each meatball. Work in batches if needed.
• Place the meatballs in the air fryer and air fry for about 9-11 minutes, or until the meatballs reach an internal temperature of at least 165 F (10 was perfect for my air fryer, but cooking time will vary based on how close the meatballs are together and the type/size of the air fryer). Repeat until all of the meatballs are cooked.