Make the panade. In a bowl, combine torn bread and milk. Let it sit for 5 minutes, then mash with a fork into a loose paste. This is your secret to tender meatballs.

Prep the aromatics. Mince garlic and grate onion. Grating the onion helps it melt into the mixture so you don’t get crunchy bits.

Combine the base. In a large bowl, add ground beef, ground pork, egg, Parmesan, breadcrumbs, garlic, onion, parsley, oregano, red pepper flakes (if using), salt, and pepper.

Add the panade. Spoon the bread-milk paste into the meat mixture. Use your hands to mix gently until just combined. Do not overwork the meat or the meatballs will turn dense.

Form the meatballs. Lightly oil your hands and roll into golf-ball-sized balls (about 1 1/2 inches). You should get 18–22 meatballs. Place on a parchment-lined tray.

Choose your cook method. Pan-sear + simmer: Heat 2 tbsp olive oil in a large skillet over medium-high. Brown meatballs on all sides, about 5–7 minutes total. Transfer to a plate, pour off excess fat, add marinara to the skillet, then nestle meatballs into the sauce. Simmer 10–12 minutes until cooked through (165°F/74°C internal temp).

Bake + finish in sauce: Preheat oven to 425°F (220°C). Place meatballs on a lightly oiled rack over a sheet pan, brush or mist with olive oil, and bake 12–14 minutes until browned. Finish by simmering in marinara for 5–8 minutes.

Rest and serve. Let the meatballs rest in the sauce for 2–3 minutes so they soak up flavor. Serve over pasta, polenta, rice, or in toasted rolls with extra Parmesan and basil.