In a big bowl, add the ground beef, grated onion, egg, salt, black pepper, garlic powder, oregano, parsley, grated parmesan cheese, and only ¼ cup of the breadcrumbs. Mix until everything is well combined but don't over mix.
Roll the ground beef mixture into about 1 ounce balls. To get this measurement I take 2 scoops of mixture with a tablespoon.
In a small bowl add ¼ of a cup of breadcrumbs and roll the meatballs in it until fully covered.
In a large pan, add 3 cups of oil or enough oil to completely cover the meatballs over medium heat. Cook for 5 minutes. Remove from oil and place the meatballs onto a paper towel or a cooling rack to remove any excess oil.
Notes
Ground beef- In this recipe, I used ground beef that was 20% fat. You can use meat that is anywhere from 20% to 30% fat.Meatballs- I used a tablespoon to measure the size of my meatballs. I took 2 tablespoons of mixture to make each one. You can also use a medium ice cream scoop. Each meatball weighs about 1 ounce (35g) and the whole mix yields about 24 meatballs. Making ahead- You can shape, bread, and freeze your meatballs. Place them in a tray to freeze. Then transfer to a freezer bag or an airtight container.Storing- When storing make sure to cover your meatballs. Wrap them in plastic, or foil or place them in an airtight container. Keep in your fridge for up to 3 days. Freeze for 3 months.When ready to make the meatballs when frozen- Make sure you thaw them first. It doesn't matter if they are raw or pre-cooked. The reason for this is that if you make it from frozen you risk burning the outside and leaving the inside of the meatball raw.