Step 1: Make the Meatball Mixture : In a large mixing bowl, combine ground pork, breadcrumbs, egg, Parmesan, garlic, parsley, oregano, chili flakes, salt, pepper, and milk. Mix gently with your hands until all ingredients are combined. Don’t overmix — that can make the meatballs dense. Roll the mixture into meatballs about 1½ inches (3–4 cm) in diameter. You should get around 16–18 meatballs.

Step 2: Brown the Meatballs : Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs in batches and brown them on all sides, about 5–7 minutes total. Remove the browned meatballs and set aside. (They don’t need to be fully cooked yet — they’ll finish in the sauce.)

Step 3: Prepare the Spicy Marinara Sauce : In the same pan, add 2 tbsp olive oil (if needed). Sauté onion until soft and translucent, about 3–4 minutes. Add garlic and chili flakes, sauté for 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute to deepen the flavor. Add crushed tomatoes, sugar, salt, pepper, basil, and oregano. Stir well. Simmer uncovered for 10 minutes, stirring occasionally.

Step 4: Combine and Simmer : Gently add the browned meatballs to the simmering sauce. Reduce heat to low, cover, and cook for 20 minutes, or until the meatballs are fully cooked and tender. Taste and adjust seasoning — add more chili flakes if you want extra spice.

Step 5: Garnish and Serve : Sprinkle with fresh basil or parsley before serving. Grate extra Parmesan cheese on top if desired.