In a large bowl combine ground beef (or beef/pork), soaked breadcrumbs, egg, grated Parmesan, minced garlic, minced parsley, dried oregano, salt, and black pepper. Mix gently with your hands or a fork until just combined; avoid overworking to keep meatballs tender.

Form meatballs

Using wet hands or a cookie scoop (about 1.5 tablespoons each), portion and roll the mixture into uniform balls about 1 to 1.25 inches in diameter. You should get roughly 20–24 meatballs.

Sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add meatballs in a single layer without overcrowding (work in batches if needed). Sear, turning occasionally, until browned on all sides, about 6–8 minutes. They do not need to be fully cooked through at this stage. Transfer seared meatballs to a plate lined with paper towel.

Tomato Sauce

Sweat aromatics

In a large saucepan or deep skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant.

Build the sauce

Stir in the tomato paste and cook 1 minute to deepen the flavor. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, black pepper, and 1/2 cup water or broth. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Carefully nestle the seared meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until meatballs are cooked through (internal temperature 160°F/71°C for beef) and the sauce has thickened. Stir occasionally, spooning sauce over the meatballs to keep them moist. If sauce becomes too thick, add a splash of water.

Finish sauce

Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if the tomatoes are too acidic. Stir in torn fresh basil leaves just before serving, if using.

To Serve

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.

Combine and serve

If desired, toss the drained pasta briefly with a few tablespoons of the sauce and 1–2 tablespoons reserved pasta water to coat. Divide pasta among plates or bowls, top with meatballs and additional sauce. Sprinkle with grated Parmesan and chopped fresh parsley or basil. Drizzle with a little extra-virgin olive oil if you like.

Serve immediately, passing extra cheese at the table.