In a large mixing bowl combine ground beef, soaked breadcrumbs, egg, grated Parmesan, minced onion, minced garlic, chopped parsley, dried oregano, kosher salt, and black pepper. Mix gently with your hands or a spoon just until evenly combined — avoid overworking to keep meatballs tender.

shape meatballs

Using wet hands or a small scoop, portion mixture into 1 1/4-inch (about 1.5 tablespoon) portions and roll into smooth balls. You should get about 18-20 meatballs from 1 lb of beef.

chill (optional)

If time allows, place the shaped meatballs on a tray and chill 20–30 minutes; this helps them hold together when cooking.

sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches). Sear, turning occasionally, until browned on all sides, about 6–8 minutes total. They will not be fully cooked through.

Sauce (optional; to serve with meatballs)

start sauce

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 teaspoon minced garlic and sauté 30 seconds until fragrant, being careful not to brown it.

add tomatoes

Stir in the crushed tomatoes and tomato paste. Add dried basil, dried oregano, sugar (if using), salt, and black pepper. Bring to a gentle simmer.

simmer with meatballs

Carefully transfer the seared meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer 15–20 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has thickened slightly. Spoon sauce over meatballs occasionally.

To serve (optional)

Serve meatballs and sauce over cooked pasta or with crusty bread. Sprinkle with extra grated Parmesan and chopped parsley. Adjust seasoning with salt and pepper to taste.