Mix the meatballs:
In a large bowl, soak breadcrumbs in milk for 2 minutes. Add the ground meat, egg, onion, garlic, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined (don’t overmix).

Shape the meatballs:
Roll the mixture into balls (about the size of a golf ball). You should get around 20.

Brown the meatballs:
Heat olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides, about 5–6 minutes total. Transfer to a plate.

Make the sauce (optional):
In the same pan, add a bit more oil if needed. Sauté garlic for 1 minute. Add crushed tomatoes and sugar. Simmer for 10–15 minutes. Season with salt and pepper.

Simmer together:
Return meatballs to the pan with the sauce. Cover and simmer for 10 minutes until cooked through and flavours meld.

Serve:
Serve hot over spaghetti, in rolls with melted cheese, or as party bites with toothpicks and dipping sauce.

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