Parmesan Meatballs

All the cheese that's in this recipe breaks up the plain beef texture and taste, which I have never liked.

I started with a delish.com recipe, but slightly changed some ingredients, as well as the cooking method. I browned them in a pan and finished them in the oven, whereas their idea was to drop the raw meatballs right in the sauce to boil. Gross.

1 lb. ground beef (lean or 93%)
¾ cup parmesan cheese
¼ cup breadcrumbs
1 tsp. minced garlic
¼ tsp. salt
¼ cup water
1 Tbsp. oregano
1 egg

Mix everything well, and form the mixture into meatballs that are about 1 inch in diameter.

Thoroughly heat a skillet, then place the meatballs in there (do two batches), turning them regularly to try to brown them all over. You don't have to brown them completely or very evenly. Just like this... except try not to have a nasty-ass looking pan:

I feel like this pan-browning step helps them to hold their shape, and have a little bit more texture on the outside...but I don't really know that for sure.

Bake them at 375 for about 20 minutes in a small baking dish. You will want to move them around midway through cooking.

I had them with linguine and jarred pasta sauce--next time maybe I'll try a sauce recipe too, so I can really be legit.