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Preheat the oven to 375°F. Crumble the ground beef into a large bowl. Add the eggs, onion, garlic, water, bread crumbs, Parmesan and Italian seasoning. Using your hands, combine everything but do not overwork the mixture. Editor's Tip: Don't overmix the beef mixture here! You run the risk of making tough meatballs. Instead, gently work the mixture until it’s just combined.
Once you’re happy with the beef mixture, gently shape into 1- to 1-½-inch balls. Editor’s Tip: To prevent the mixture from sticking as you form your meatballs, try lightly coating your hands with just a bit of oil or water.
Grease a wire rack, and place it in a shallow baking tray. Arrange the meatballs on the rack. Bake, uncovered, until the meat is no longer pink and an instant-read thermometer in the center of each ball reads at least 160°, 15 to 18 minutes. Editor's Tip: If you'd like, you can brown the meatballs before you bake them. This gives a bit more texture, flavor and of course, color to the meatballs.