This recipe makes 8 giant or 12 good-sized baked meatballs. 
Smaller meatballs don't bake well without drying out.

Heat oven to 375 degrees Fahrenheit.
Set up a large cookie tray with parchment paper on top so you are ready to form meatballs as soon as the mixture is ready.

2     lbs. 93% lean ground beef
1.5  cups Italian bread crumbs
0.5 cup grated Parmesan cheese
1     Tbsp. Powdered oregano
1     Tbsp. finely chopped parsley
1     tsp. salt
1     tsp. ground pepper
3    large eggs

Pull on some food-safe nitrile gloves and gently massage all the ingredients together until they are well-blended.

Divide the meat mixture into either 8 or 12 sections and roll the sections into balls.

Place each ball onto the parchment paper making sure no meatballs touch.

Put the tray into the heated oven and bake 25 minutes for smaller meatballs or 35 minutes for the quarterpound meatballs.

Place cooked meatballs into a large Dutch oven and pour two medium or 1 large jar of Rao's marinara sauce over them and quickly heat over moderate heat before serving over pasta or zucchini noodles.

Place on  giant or 2 large meatballs on top of cooked spaghetti or zucchini noodles, sprinkle with additional grated or shredded Parmesan cheese and serve.
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Excellent leftovers - we love to slice these and place them on a split loaf of Italian bread with a little sauce, a dash of Italian spices and thin slices of provolone and warm them in the broiler for lunch the next day.

For a few years I've been posting recipes on my Facebook page, sometimes with the heading, "Misadventures in Homemadia," and my friends have been having fun with the idea.  Often, when I post something, others will quickly post their creations as well so we challenge each other to be creative and share our successes and, inevitably, our failures in the kitchen.  We have fun and cheer each other on, no matter the outcome.

If you're looking for exact recipes, you'll probably not find them here.  Most of the time I cook the way I was taught.  My Pennsylvania Deutsch mother and grandmother threw things in "until it was right."  Measurements were a guide, not an instruction, and if you didn't have all the ingredients at hand, well you just made something else with what you did have.  My incessant experimentation and complete disregard for the recipes of course landed me in hot water with an exasperated home economics teacher, culminating in my expulsion from the classroom as "a bad influence."   I suspect my expulsion was hastened by my baby brother blowing up a double boiler full of chocolate pudding the previous day that had landed all over her and she just wasn't taking chances with the entire family after that.

Trial and error are the road to success.   Remember that.