Heat your oven to 400°F. Line a rimmed half sheet pan with unbleached parchment paper. The parchment is not optional in my book. It keeps the meatballs from sticking and turns cleanup into crumpling up a piece of paper.
Crack the eggs into a big bowl, add the salt, and whisk them together. Add the ground beef and mix with your hands just until everything is combined. Do not overwork it. Overmixed meat gets dense and tough, and nobody wants a bouncy meatball.
Wet your hands lightly (keeps the meat from sticking to you) and roll the mixture into balls about the size of a golf ball. You should get around 24. Space them out on the pan so they brown instead of steam.
Bake for 20 to 25 minutes, until browned on top and cooked through. You are looking for 160°F in the center of the biggest one. Let them rest five minutes, then eat.
