1. Start by preheating your oven to 375°F. Line a baking sheet with parchment paper or lightly grease it. This will be your resting place for the meatballs after browning.
2. In a small bowl, combine the crushed crackers (or breadcrumbs) and milk. Let them soak together for about 5 minutes until softened. This step keeps the meatballs tender, a trick Mama Lu swore by back in the day.
3. In a large mixing bowl, whisk the egg, then add the soaked cracker mixture, minced garlic, chopped onion, parsley, Worcestershire sauce, salt, pepper, and smoked paprika. Stir gently to combine.
4. Add the ground beef to the bowl. Using clean hands, fold everything together just until combined. Overmixing makes meatballs tough — remember, we want that soft, melt-in-your-mouth texture.
5. Shape the mixture into 1 1/2-inch meatballs. I like to use a small ice cream scoop for uniform size — it helps them cook evenly and makes plating a breeze.
6. Heat the oil in a large skillet over medium-high heat. Once shimmering, add the meatballs in batches without crowding the pan. Brown them on all sides, about 2-3 minutes per side. This caramelization locks in flavor and gives that beautiful crust Mama Lu’s skillet was famous for.
7. Transfer the browned meatballs to your prepared baking sheet. Pop them in the oven and bake for 10-12 minutes until cooked through. You can check by cutting one open — it should be juicy and no longer pink inside.
8. Remove from the oven and let rest for a few minutes before serving. This pause lets the juices redistribute, ensuring every bite is as tender as the first.

Throughout my childhood, these steps were less about exact timing and more about feel and sight — the way the meatballs browned, the smell of garlic and onion mingling in the kitchen air. If you listen carefully, your kitchen will tell you when they’re just right.