Place the fresh breadcrumbs in a small bowl and pour the whole milk over them. Stir and let sit 5 minutes until the breadcrumbs absorb the milk and become pasty.

Prepare aromatics

Peel and finely grate or mince the onion. Mince the garlic and finely chop the parsley. Grate the Parmesan if not pre-grated.

Combine ingredients

In a large bowl combine the ground pork, soaked breadcrumbs (including any remaining milk), egg, grated Parmesan, grated onion, minced garlic, chopped parsley, salt, black pepper and red pepper flakes (if using).

Mix gently

Using your hands or a fork, mix ingredients just until evenly combined. Avoid overworking the meat to keep meatballs tender — stop once mixture holds together, about 20–30 gentle turns.

Portion

Divide the mixture into 16 equal portions for bite-sized meatballs or 8 portions for larger meatballs. Wet your hands slightly and roll each portion into a compact ball, about 1 to 1 1/2 inches for 16 portions or 2 inches for 8 portions.

For searing & finishing

Heat pan

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat. Add 2 tablespoons oil and let it shimmer but not smoke.

Sear meatballs

Working in batches so you don't crowd the pan, place meatballs in the hot skillet and cook until well-browned on the bottom, about 2–3 minutes. Turn to brown on at least two more sides, total searing time 5–7 minutes. They do not need to be fully cooked through at this stage.

Transfer

Remove seared meatballs to a plate and set aside while you prepare the sauce. If using butter, add it to the pan and swirl briefly to pick up browned bits after searing, then proceed to make the sauce in the same pan.

Sauce (simple tomato)

Sauté garlic

In the skillet used to sear the meatballs, lower heat to medium and add 1 tablespoon olive oil if pan is dry. Add the thinly sliced garlic and cook 30–45 seconds until fragrant and just turning golden—do not burn.

Add tomatoes and season

Pour in the crushed tomatoes, add dried oregano, 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon sugar (if using). Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Return the seared meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover partially, and simmer gently until meatballs are cooked through and reach an internal temperature of 160°F (71°C), about 12–15 minutes for medium meatballs (adjust time for size). Spoon sauce over meatballs occasionally.

Finish and rest

Taste the sauce and adjust seasoning with salt and pepper. Tear and stir in fresh basil leaves just before serving. Let meatballs rest 3–5 minutes off the heat so juices redistribute.