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In a large bowl, mix together ground meat, Italian seasoning, onion, garlic, salt and pepper, and egg, using only your fingertips. This helps avoid overworking the meat, which often results in drier meatballs.
Roll the mixture into balls about the size of golf balls.
Place a skillet over medium heat, and add enough olive oil to lightly coat the bottom. Add the meatballs, in batches if needed, and cook until they reach an internal temperature of 165 F, gently rolling to brown them on all sides. Alternatively, heat oven to 375 F. Place meatballs on parchment paper on a sheet pan, and roast for 20 to 30 minutes, or until cooked through.
Serve with homemade marinara sauce on a sub sandwich, with pasta, or over a bed of mashed potatoes and gravy.