Step 1: Preheat Oven and Prep Pan
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil. Lightly brush or spray with olive oil to prevent sticking.

Step 2: Soak the Breadcrumbs
In a small bowl, combine breadcrumbs and milk. Stir and let sit for 5 minutes. This creates a panade that keeps meatballs tender and moist.

Step 3: Mix the Meatball Mixture
In a large bowl, combine ground beef, ground pork, the soaked breadcrumb mixture, Parmesan cheese, eggs, minced garlic, parsley, salt, pepper, onion powder, and red pepper flakes if using. Using your hands or a wooden spoon, mix gently just until everything is evenly combined. Don’t overmix or meatballs will be tough!

Step 4: Form the Meatballs
Using a cookie scoop or your hands, portion the meat mixture into balls about 1½-2 tablespoons each (roughly golf ball size). Roll between your palms to create smooth, round shapes. Place on the prepared baking sheet, spacing them about 1 inch apart. You should get about 24 meatballs.

Step 5: Bake
Bake for 18-22 minutes, or until meatballs are golden brown on the outside and cooked through to an internal temperature of 165°F. They should be firm to the touch with no pink remaining inside. The exact time depends on size – larger meatballs need a few extra minutes.

Step 6: Rest and Serve
Remove from oven and let rest for 3-5 minutes. This allows juices to redistribute, ensuring moist, tender meatballs. Serve immediately with your favorite sauce and sides, or cool and store for meal prep!