In a large mixing bowl, combine 1 pound of ground beef or lamb, ½ cup breadcrumbs, ¼ cup grated Parmesan cheese, and ¼ cup chopped fresh parsley. Add in 2 cloves of minced garlic, 1 teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon black pepper, and 1 large egg. Mix all the ingredients thoroughly with your hands until fully combined.

Using your hands, shape the mixture into meatballs, each about 1 inch in diameter. Place the formed meatballs on a lined baking sheet.

Preheat your oven to 400°F (200°C). Bake the meatballs for approximately 20 minutes, turning them halfway through.

While baking, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the juice and zest from 1 lemon along with 1 cup of chicken or beef broth.

Bring sauce to a gentle simmer. For a thicker sauce, mix 2 tablespoons of cornstarch with ¼ cup of water, then whisk into the simmering sauce.

Carefully transfer baked meatballs into the saucepan with the lemon sauce. Stir gently to coat each meatball.

Allow the meatballs to simmer in the sauce for about 5 minutes.

Serve meatballs warm on a platter or individual plates, garnished with extra chopped parsley and lemon wedges.