In a large bowl, combine ground beef and ground pork. Add bread crumbs, milk, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, kosher salt, and black pepper. Mix gently with your hands or a fork until just combined — avoid overmixing to keep meatballs tender.

Form meatballs

Portion the mixture into two large meatballs (about 6–7 ounces each) or three slightly smaller if preferred. Roll gently between your palms to shape smooth, compact balls. Place on a plate or baking sheet.

Sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil shimmers, add the two meatballs, leaving space between them. Sear 2–3 minutes per side until browned on all sides (use tongs to rotate). They will not be fully cooked through — this step builds flavor and a crust.

Finish in sauce

Once browned, transfer the seared meatballs directly into the simmering sauce (see Sauce directions) to finish cooking through, or if sauce isn't ready yet, keep them on low heat in the skillet and cover for 6–8 minutes, turning once, until internal temperature reaches 160°F (71°C).

Sauce

Sauté aromatics

Heat 1 tablespoon extra-virgin olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté 4–5 minutes until softened and translucent. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Build sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), kosher salt, black pepper, and 1/4 cup water or broth. Stir to combine and bring to a gentle simmer.

Simmer and finish

Reduce heat to low and simmer, uncovered, 10 minutes, stirring occasionally. If the sauce thickens too much, add up to 2 tablespoons reserved pasta water or additional broth to reach desired consistency. Add fresh basil leaves in the last minute of simmering.

Combine meatballs and sauce

If meatballs were seared in a separate skillet, gently nestle them into the simmering sauce now. Spoon sauce over meatballs, cover partially, and simmer on low 10–12 minutes more until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has developed flavor.

Pasta & Finish

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt, then add 8 oz dry spaghetti or linguine. Cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/4 cup of the pasta cooking water, then drain the pasta.

Toss pasta with sauce

Transfer drained pasta to the saucepan with the sauce and meatballs (if there is room) or into a large mixing bowl. Add up to 1/4 cup reserved pasta water as needed and toss gently to coat the pasta with sauce. If you prefer, plate pasta and place the two meatballs on top, spooning additional sauce over them.

Serve

Divide into 2 generous servings (one meatball per person if serving 2, or both meatballs on one plate and leftover pasta on another if serving differently). Sprinkle each portion with grated Parmesan and a crack of black pepper. Garnish with extra chopped parsley or basil if desired and serve immediately.