Preheat the oven to 425°F. Line two rimmed baking sheets with parchment or foil. Brush the parchment lightly with olive oil.
In a small bowl mix together your flavourings: oregano, garlic, salt and pepper. Add the breadcrumbs and toss to combine.
In a larger bowl, beat the eggs lightly with a fork. Pour in the milk. Zest an entire lemon into the bowl and mix well. Add the spiced breadcrumbs and fresh parsley and mix to combine.
Add the ground meat to the bowl. Use your hands to mix everything together gently. Don't worry about getting it perfect - over mixing will make your meatballs tough.
Divide the dough into four rough balls. Roll 12 meatballs from each larger ball - for a total of 48. They should be about 1 1/2-inches across, about the size of a ping pong ball.
Place 24 meatballs on each baking sheet and place in the oven on the middle and lower racks. Bake for 6 minutes, then rotate the pans. Bake for 6 more minutes.
Meatballs are cooked through within 12 to 14 minutes, as ovens may vary. They should be firm, yet tender when pressed!
Serve hot with a side of Greek yogurt, a drizzle of olive oil and a sprinkling of chopped fresh Mediterranean herbs. Cool and freeze any leftovers.
Notes
I like a mix of dried and fresh Mediterranean herbs in these meatballs. Use what you have, including: dill, thyme, oregano, sage or parsley.DO AHEAD: Whip up a recipe or two of these mini meatballs on a cool day when you don't mid having the oven on. Cool completely, then freeze in batches of 12 for future appetizers and picnics.