Let's talk meatballs

I bake my meatballs but am going to try this next time, found from a comment on the recent NYTimes article that's basically a "Choose Your Meatball Adventure".

cooking.nytimes.com/recipes/1017700-meatballs-with-any-meat?campaign_id=58&emc=edit_ck_20240826&instance_id=132501&nl=cooking&regi_id=80402350&segment_id=176111&te=1&user_id=4d9b8d10fb79e03ea2529a2436333410

"I have adapted the Alton Brown way of baking them. Roll in fine bread crumbs, place in greased muffin tin. Forms a nice crust keeping plump and moist."

I use a garlic press to add garlic to the meat, egg, breadcrumb mixture and then I press a fair amount of onion with the garlic press as well.  I use the leanest beef I can find so try to add moisture wherever I can.  Oh, i use no-sugar-added ketchup and dried Italian or Greek herb seasonings and a tad of hot water if the meat is too thick/dry.