To a mixing bowl, add the bread crumbs and milk. Let the bread crumbs soak up the milk while you measure out the next ingredients.
Add the garlic powder, chili flakes, dried oregano, onion powder and a generous pinch of salt and pepper to the bowl along with the beef. Using a fork and a light hand, gently combine the ingredients in the bowl to distribute them as evenly as you can.
Now, add the egg white and finish brining the meat mixture together, taking care not to over mix.
Using your hands, form meatballs a little larger than golf balls and pop them on a baking sheet (they should be touching) and stick them in the fridge to chill for half an hour.
Preheat an oven t 450F/210 FAN.
Before baking, transfer the meatballs to an olive oil-coated baking sheet and generously season the tops of the meatballs with salt and pepper and more olive oil. Bake for 15 minutes, until browned on top.
While the meatballs bake, bring whatever sauce you're using to a simmer. Plop the meatballs into the simmering sauce and finish cooking for about 10 minutes. Serve hot.