Replace the binding function of eggs by using 3 tablespoons of aquafaba (chickpea liquid) per pound of beef—it creates the same texture and moisture while keeping the recipe entirely egg-free.

Lightly toast the dried thyme, oregano, basil, and rosemary in a dry pan for 30 seconds before mixing into the meat to intensify their flavors and eliminate any musty notes.

Use a microplane to grate the garlic and onion instead of mincing—this distributes them more evenly throughout the meat and prevents large pockets of raw flavor in each bite.

Refrigerate the meatball mixture for at least 30 minutes before shaping—the cold meat holds together better without eggs and prevents them from falling apart during baking.

Line your baking sheet with parchment paper and space meatballs 2 inches apart to allow hot air circulation underneath, ensuring even browning and cooking at 400°F for 18-20 minutes.