Instructions

• Add the breadcrumbs to a large mixing bowl and pour the milk over them. Stir gently and let sit for 5 minutes until the breadcrumbs absorb the milk and form a soft, paste-like consistency. While the breadcrumbs soak, mince the garlic and chop the parsley.
• Add the ground beef, ground pork, gochujang paste, Parmesan, egg, minced garlic, parsley, salt, pepper, and soy sauce to the bowl with the soaked breadcrumbs. Mix with your hands just until combined, being careful not to overwork the mixture. Roll into balls approximately 2 inches in diameter (about 16 meatballs total) and place on a parchment-lined sheet pan.
• Heat olive oil in a wide, oven-safe saucepan or large skillet over medium heat. Add sliced garlic and red pepper flakes and cook for 2 minutes until golden and fragrant. Stir in the gochujang paste and cook for 30 seconds. Pour in the crushed tomatoes, add sugar and oregano, season with salt, and stir to combine. Simmer over medium-low heat for 10 minutes. Preheat oven to 400°F (200°C).
• In a separate large, oven-safe skillet, heat a thin film of olive oil over medium-high heat until shimmering. Working in batches, sear the meatballs for about 2 minutes per side until deeply browned on at least two sides. They will not be cooked through yet. Transfer seared meatballs into the pan with the warm marinara as you go.
• Once all meatballs are nestled in the marinara, spoon sauce over the tops of each one. Transfer the pan to the preheated oven and bake uncovered for 18 to 22 minutes, until the meatballs are cooked through and the sauce is bubbling and slightly reduced.
• Let the meatballs rest in the sauce for 5 minutes. Scatter fresh basil leaves over the top and shower generously with grated Parmesan. Add an optional drizzle of olive oil. Serve directly from the pan with crusty bread, pasta, polenta, or rice.