In a small Mixing Bowl, combine the ½ cup plain breadcrumbs and ⅓ cup whole milk. Stir together and let sit for 5 minutes until the ⅓ cup whole milk is fully absorbed. This panade keeps the meatballs moist and tender.

In a large Mixing Bowl, add the ¾ lb ground beef 80/20 blend preferred, ½ lb ground pork, soaked ½ cup plain breadcrumbs, 2 eggs lightly beaten, ½ cup Parmesan cheese finely grated, 4 cloves garlic minced, ¼ cup fresh flat-leaf parsley finely chopped, 1 ½ tsp kosher salt, ½ tsp black pepper freshly ground, ½ tsp dried oregano, and ¼ tsp red pepper flakes (if using). Mix with your hands just until everything is evenly combined — do not overwork the meat or the meatballs will be tough.

Roll the mixture into balls about 1.5 inches in diameter (roughly the size of a golf ball), using about 2 tbsp of mixture per meatball. You should get approximately 20–22 meatballs. Place them on a plate as you go. Wet your hands lightly to prevent sticking.

Heat 2 tbsp of 2 tbsp olive oil for searing in a large Skillet over medium-high heat. Working in batches to avoid crowding, sear the meatballs for about 2–3 minutes per side, turning with Tongs, until a deep golden-brown crust forms on all sides. They do not need to be fully cooked through at this stage. Transfer seared meatballs to a clean plate.

Reduce the Skillet heat to medium. Add 1 tbsp of 2 tbsp olive oil for searing to the same Skillet (leave any browned bits — that's flavor). Add the sliced 4 cloves garlic minced and cook, stirring, for about 60 seconds until fragrant and just turning golden. Do not let it burn.

Pour in the 1 can crushed tomatoes and stir to scrape up any browned bits from the bottom of the pan. Add the 1 ½ tsp kosher salt, ½ tsp dried basil, and ½ tsp sugar to balance acidity (if using). Stir to combine and bring the sauce to a gentle simmer.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Taste the sauce and adjust seasoning with additional 1 ½ tsp kosher salt and ½ tsp black pepper freshly ground as needed. If the sauce has thickened too much, stir in a splash of Water to loosen it.