Preheat your Oven to 425°F. Line a large rimmed Baking Sheet with Aluminum Foil and lightly grease it with Cooking Spray or a drizzle of 2 tbsp olive oil.

In a large Mixing Bowl, combine the ½ cup plain breadcrumbs and ⅓ cup whole milk. Stir and let sit for 2 minutes until the ½ cup plain breadcrumbs have absorbed the ⅓ cup whole milk — this is your panade, and it's the key to juicy meatballs.

Add the 1 lb ground beef 80/20 blend preferred, ½ lb ground pork, 2 eggs lightly beaten, ½ cup Parmesan cheese finely grated, 4 cloves garlic minced, ¼ cup fresh flat-leaf parsley finely chopped, 1 tsp kosher salt, ½ tsp black pepper freshly ground, and ½ tsp dried oregano to the Mixing Bowl. Using your hands (don't overwork it), mix everything together just until combined — stop as soon as you don't see streaks of 2 eggs lightly beaten or clumps of ½ cup plain breadcrumbs.

Roll the mixture into meatballs about 1.5 inches in diameter (roughly the size of a golf ball). You should get about 20–24 meatballs. Place them evenly spaced on the prepared Baking Sheet.

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.

Add the minced 4 cloves garlic minced and cook for 1 minute more, stirring constantly, until fragrant. Be careful not to let it brown.

Pour in both cans of 2 can crushed tomatoes. Add the 1 tsp dried basil, ½ tsp dried oregano, 1 tsp granulated sugar (if using), ½ tsp red pepper flakes (if using), and 1 tsp kosher salt. Stir well to combine. Bring to a gentle simmer.

Gently nestle the baked meatballs into the sauce. Reduce heat to low, partially cover, and simmer for 20–25 minutes, stirring occasionally, until the sauce has thickened and the meatballs are tender and infused with flavor. Stir in the torn fresh 1 tsp dried basil leaves at the end.

About 15 minutes before serving, bring a large Pot of water to a boil. Add the 1 tsp kosher salt, then the 1 lb spaghetti. Cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta water before draining, then drain the pasta.

Add the drained 1 lb spaghetti directly to the Skillet with the sauce and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce and help it cling to the noodles.

Divide the 1 lb spaghetti among bowls and top with 3–4 meatballs per serving. Spoon extra sauce over the top. Garnish generously with freshly grated ½ cup Parmesan cheese finely grated and a sprinkle of fresh ¼ cup fresh flat-leaf parsley finely chopped. Serve immediately.