Preheat and prep. Set your oven to 400°F (200°C). Line a sheet pan with foil and place a wire rack on top, or lightly oil the pan. This helps the meatballs brown evenly.

Make a quick panade. In a large bowl, combine the breadcrumbs and milk. Stir and let sit for 3–4 minutes until the crumbs look soft and pasty. This step keeps the meatballs light and tender.

Add aromatics and seasoning. To the bowl, add the eggs, onion, garlic, Parmesan, parsley, Italian seasoning, salt, pepper, and red pepper flakes if using. Mix with a fork until well combined.

Add the beef gently. Add the ground beef and use your hands to mix lightly until just combined. Do not overwork it. Stop as soon as everything looks evenly distributed. Overmixing makes tough meatballs.

Shape the meatballs. Scoop about 2 tablespoons of mixture per meatball (golf-ball size). Lightly oil your hands and roll into smooth balls. You should get around 28–32 meatballs.

Sear for flavor (optional but recommended). Heat a large skillet over medium-high and add olive oil. Sear meatballs in batches, turning to brown most sides, about 4–5 minutes total. Transfer to the prepared sheet pan. Don’t crowd the pan.

Finish in the oven. Bake for 8–12 minutes, until the centers reach 160°F (71°C). If you skipped searing, bake 15–18 minutes, turning once halfway for even browning.

Or finish in sauce. If serving with marinara, nestle the browned meatballs into a simmering sauce and cook gently for 10–12 minutes. This infuses flavor and keeps them extra moist.

Rest and serve. Let the meatballs rest for 5 minutes. Serve with pasta, on toasted rolls with melted provolone, or as appetizers with toothpicks and your favorite sauce.