In a large bowl, whisk eggs, milk, Parmesan, garlic, onion, parsley, oregano, red pepper flakes, salt, and pepper. Stir in breadcrumbs—this mixture lets the crumbs soak up moisture so meatballs stay tender.

Place ground beef on top, then use clean hands to gently mix. Do not overmix to avoid tough meatballs—just fold until ingredients are evenly distributed.

Cover and refrigerate for 15–20 minutes; this helps the meatballs hold shape. You can even prep ahead and chill up to 24 hours.

Scoop roughly 2 tablespoons of mixture and roll into 1½-inch balls—aim for about 18–20 meatballs. Keep your hands lightly oiled to prevent sticking.

Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, turning every 2 minutes until golden (about 6–8 minutes total). Avoid overcrowding the pan—work in batches if needed.

Transfer seared meatballs to a simmering pot of marinara sauce. Cover and cook over low-medium heat for 20–25 minutes, stirring gently halfway through.

Internal temperature should read 160°F on a digital meat thermometer. If not available, ensure meatballs are cooked through by cutting one open—it should show no pink.

Nestle meatballs over a bed of al dente spaghetti, creamy polenta, or crusty bread. Garnish with extra parsley and a sprinkle of Parmesan.