In a large mixing bowl, combine the 6 large eggs and 6 tbsp of half-and-half or heavy cream. Whisk together until the mixture is smooth.
Fold in the 1 cup of breadcrumbs, 1 tbsp of dried parsley, 1 tbsp of dried basil, 1 tsp of dried oregano (or Italian seasoning), and 6 tbsp of freshly grated Parmesan cheese. Season with 1 tsp of table salt, ½ tsp of freshly ground black pepper, and add the ½ tsp of crushed red pepper flakes if desired.
Add the 3 lbs of ground chuck to the bowl. Gently mix the ingredients together until just combined. Avoid overmixing.
Preheat your oven to 400°F (200°C). Form the meat mixture into golf ball-sized meatballs and place them on a lined baking sheet.
Bake the meatballs for 20-25 minutes, or until browned and cooked through, reaching an internal temperature of 160°F (70°C).
While the meatballs bake, heat the marinara sauce in a large pot. Once the meatballs are ready, transfer them into the sauce to simmer for an additional 10-15 minutes.
Serve the meatballs and sauce over pasta or in a sub, garnished with chopped fresh basil if desired.
