In a small bowl, combine breadcrumbs and milk, allowing them to soak for 5–10 minutes until softened.

In a large mixing bowl, combine ground beef, ground pork, soaked breadcrumbs, eggs, minced garlic, Parmesan cheese, chopped parsley, salt, black pepper, and Italian seasoning.

Using your hands or a cookie scoop, portion the mixture and form 18–20 equal meatballs, about 1.5 inches in diameter.

Heat olive oil in a skillet over medium-high heat. Add the meatballs in batches, and sear for about 3-4 minutes on each side until browned.

Carefully transfer the meatballs to a baking dish or pot. Pour marinara sauce over the top, ensuring they are well-coated.

Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30–35 minutes or simmer on the stovetop for the same duration.

Check that the internal temperature of the meatballs reaches 165°F for safe consumption.

Remove from heat and let rest for about 5 minutes before serving.