Turkey or Chicken Meatballs: Substitute 1 pound lean ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) Bake until no longer pink in center and thermometer inserted in center reads 165°F.
For evenly-sized meatballs that will cook in the same amount of time, pat meat mixture into a 6x4-inch square. Cut into 24 squares. Roll each square into a ball.