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

Combine ingredients

In a large mixing bowl add ground beef, ground pork, softened breadcrumbs, grated parmesan, chopped parsley, minced garlic, grated onion, dried oregano, kosher salt, and black pepper. Crack the egg into the bowl. Using clean hands or a spoon, gently mix just until everything is evenly combined — avoid overmixing to keep meatballs tender (about 20–30 gentle turns).

Portion the meatballs

Using a 1.5 tablespoon scoop or your hands, portion the mixture into uniform balls about 1 1/4 inches (makes roughly 20–24 meatballs depending on exact size). Lightly roll between your palms to form smooth balls; avoid packing them tightly.

Chill (optional but helpful)

Place the formed meatballs on a baking sheet and chill in the refrigerator for 15–30 minutes. Chilling helps them hold their shape when searing.

Sear the meatballs

Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. When oil shimmers, add meatballs in a single layer without crowding (work in batches). Cook, turning occasionally, until browned on most sides (about 6–8 minutes total). They do not need to be fully cooked through at this stage — just browned. Transfer seared meatballs to a plate and set aside.

Tomato sauce (pan sauce)

Sauté aromatics

Reduce heat to medium and add 1 tablespoon extra virgin olive oil to the same skillet (wipe out excess oil if there's too much). Add the finely chopped shallot or small onion and sauté for 2–3 minutes until translucent. Add 2 cloves minced garlic and cook for 30–45 seconds until fragrant, stirring so garlic does not burn.

Add tomatoes

Pour in the crushed tomatoes and stir in the tomato paste if using. Add dried basil, dried oregano, red pepper flakes, salt, black pepper, and sugar. Stir to combine and bring the sauce to a gentle simmer.

Simmer with meatballs

Return the seared meatballs to the skillet, nestling them into the sauce so they are partially submerged. Reduce heat to low, cover the skillet loosely, and simmer gently for 15–20 minutes, turning the meatballs once halfway through so they cook evenly. Internal temperature of the meatballs should reach 160–165°F (71–74°C) for beef/pork mixture.

Finish the sauce

Uncover and simmer 3–5 more minutes to thicken the sauce to your desired consistency. Stir in torn fresh basil leaves (if using) just before removing from the heat.

Finishing & serving

Taste the sauce and adjust seasoning with more salt, pepper, or a pinch of sugar if needed. Transfer meatballs and sauce to a serving platter or serve directly from the skillet.

Garnish with fresh basil leaves and a sprinkle of grated parmesan. Serve hot over cooked pasta, polenta, or in crusty sandwich rolls as desired.