Adjust oven rack to middle position and preheat oven to 400°F. Cover a large baking sheet with aluminum foil and spray the foil with nonstick cooking spray.
Place the breadcrumbs (if using bread slices, cut off the crust and tear bread into bite-size pieces) and milk in a large mixing bowl and stir until breadcrumbs are completely coated. Set aside for 5 minutes or until liquid is almost absorbed.
½ cup dry breadcrumbs, 2 tablespoons milk
Add eggs, salt, pepper, ⅓ of the Parmesan, parsley, basil, and oregano to the breadcrumbs/milk mixture and stir well.
3 large eggs, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ cup freshly grated Parmesan cheese, 1½ teaspoon dried parsley, 1½ teaspoon dried basil, ½ teaspoon dried oregano
Add ground meat and mix, gently, just until incorporated and form into 2½-inch balls.
1½ pounds ground chuck
Place the balls on the prepared baking sheet and bake at 400°F for 20-25 minutes or until brown & cooked through. If more color on the outside of the meatballs is desired, set the oven to broil and broil the meatballs 2-3 minutes or until a darker brown.
Reduce the oven temperature to 375°F
While the meatballs cook, prepare the sauce (if making homemade).
2 cups marinara sauce
Brush a 12-inch skillet with canola oil or spray with nonstick cooking spray.
Place 1-cup sauce in the prepared skillet and sprinkle with ⅓ of the grated Parmesan. Set the meatballs in the skillet, leaving a little space between the meatballs. Pour the remaining sauce over the meatballs and sprinkle with another third of the grated Parmesan.
Transfer the skillet to the oven and bake at 375°F for 20-30 minutes, or until the sauce is hot and bubbly. Top each meatball with a slice of fresh mozzarella cheese and the remaining ⅓ of Parmesan. Cook just until the cheese is melted and starting to lightly brown.
½ pound fresh mozzarella cheese
Allow the Meatball Parmesan to cool 5-10 minutes before serving.
Serve with a toasty Italian baguette and a side salad.