Adjust oven rack to middle position and heat 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.
Add eggs, salt, pepper, Parmesan, parsley, basil, oregano to the breadcrumbs/milk mixture and stir well.
Add ground meat and mix, gently, just until incorporated and form into 2½-inch balls.
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.
Set the oven to 375°F
While the meatballs cook, prepare the sauce (if making homemade).
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 a third 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 skillet to the oven and bake at 375°F for 20-30 minutes or until sauce is hot and bubbly. Top each meatball with a slice of fresh mozzarella cheese and the remaining third of Parmesan. Cook just until the cheese is melted and starting to lightly brown.
Allow the Meatball Parmesan to cool 5-10 minutes before serving.
Serve with a toasty Italian baguette and a side salad.