Preheat and prep: If baking, heat oven to 400°F (200°C). Line a sheet pan with foil and place a wire rack on top if you have one. Lightly oil or spray.

Soak the breadcrumbs: In a large bowl, stir breadcrumbs and milk. Let sit 2–3 minutes until the crumbs absorb the liquid and soften. This creates a tender texture.

Add flavor: Mix in egg, Parmesan, Italian seasoning, garlic powder, onion powder, tomato paste, salt, and pepper. Stir until evenly combined.

Add the meat: Add ground beef and ground pork. Using clean hands, gently mix just until combined. Do not overwork or the meatballs can turn tough.

Shape: Roll into 18–22 meatballs, roughly 1.5 inches wide (about golf-ball size). Lightly oil your hands if the mixture feels sticky.

To bake: Arrange on the prepared pan. Bake 16–20 minutes, until browned and the internal temperature reaches 160°F (71°C).

To pan-sear: Heat olive oil in a large skillet over medium-high. Add meatballs in a single layer without crowding. Brown 2–3 minutes per side, then reduce heat to medium-low, cover, and cook 5–7 more minutes, turning as needed, until cooked through.

Optional simmer: For extra moisture and flavor, add meatballs to warmed marinara sauce and simmer 5–10 minutes. This is great for pasta or subs.

Serve: Sprinkle with fresh parsley if you like. Pair with spaghetti, mashed potatoes, polenta, or a crisp salad.