Place ground beef and ground pork into a large mixing bowl. Using two meats makes the meatballs juicy and flavorful. Break the meat gently so mixing becomes easier.

Add breadcrumbs, grated Parmesan cheese, garlic, parsley, oregano, salt and pepper into the bowl. These ingredients give the meatballs classic Italian flavor and texture.

Crack the egg into the mixture. Pour in the milk. The egg helps bind everything together while milk keeps the meatballs soft and moist.

Use your hands or a spoon to gently mix the ingredients. Do not overmix because that can make the meatballs dense and tough.

Take small portions of the mixture and roll them into balls. Each ball should be about one inch wide. Place them on a plate or tray.

Place a skillet on medium heat. Add olive oil and let it warm for about one minute. The oil prevents sticking and helps create a golden crust.

Add the meatballs carefully to the skillet. Cook them for about 4–5 minutes per side. Turn gently until all sides become golden brown.

Cut one meatball in half to check. The inside should be fully cooked with no pink. Cook a few minutes longer if needed.

If desired, pour tomato sauce into the skillet. Let the meatballs simmer for five minutes. This step adds more flavor and moisture.

Remove the meatballs from the pan and serve warm. They taste wonderful with pasta, bread or salad.