Place the fresh breadcrumbs in a small bowl and pour the milk over them. Stir and let sit 5 minutes until the crumbs are softened and the milk is absorbed.

Combine ingredients

In a medium bowl, combine the ground beef, ground pork, softened breadcrumbs, half an egg (beat one egg and use about 1/2), grated Parmesan, minced garlic, chopped parsley, salt, black pepper, and dried oregano. Use your hands or a fork to gently mix until just combined — avoid overworking to keep meatballs tender (about 20-30 seconds of mixing).

Form meatballs

Divide the mixture into two equal portions (about 150 g each). With lightly oiled hands, shape each portion into a compact ball roughly 2 1/2–3 inches (6–7 cm) in diameter. Pat smooth and avoid packing too tightly.

Pan-sear

Heat 2 tablespoons olive oil in a skillet over medium-high heat until shimmering. Add the two meatballs, leaving space between them. Sear, turning every 2–3 minutes to brown all sides evenly, about 8–10 minutes total, until a deep golden-brown crust forms.

Finish cooking

Reduce heat to medium-low. If using a sauce, pour marinara into the pan around the meatballs (not directly over them) to come up about 1/3 of their height; otherwise add a splash (1–2 tbsp) of water or stock. Cover and simmer gently for 8–10 minutes, or until the internal temperature reaches 70–72°C (160–165°F) and juices run clear. If not using sauce, cover with a lid and steam in their own juices for 6–8 minutes, turning once.

Rest and finish

Transfer meatballs to a plate and let rest 3 minutes. If using optional Parmesan and basil, spoon a little sauce over each meatball, sprinkle with extra Parmesan and torn basil leaves before serving.

Optional finishing / sauce

If you prefer sauced meatballs, warm the marinara in the skillet before or after searing. After searing, reduce heat and add the warmed marinara, simmer covered 8–10 minutes as above. Spoon sauce over the plated meatballs and garnish with extra Parmesan and basil.