Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. High heat is required to develop browning quickly while minimizing the time the meat spends drying out.

Combine breadcrumbs and milk in a bowl and let sit for 5 minutes until fully absorbed. Mash lightly into a soft paste. This step creates a panade — a starch-liquid mixture that acts as a moisture-retaining system within the meat. The starch absorbs liquid and forms a gel that keeps the meat tender during cooking.

Add ground beef, panade, egg, garlic, grated onion, parsley, salt, pepper, and oregano into a bowl. Distribute everything evenly before mixing — this reduces the need for aggressive mixing later.

Mix gently using your hands just until combined. Do not knead or overwork the mixture. Overmixing causes the proteins to bind too tightly, resulting in dense, rubbery meatballs instead of a tender structure.

Form evenly sized meatballs (around 40g each) using lightly wet hands. Consistent size ensures even cooking across all pieces. Avoid compressing too tightly — the mixture should hold together but remain slightly soft.

Place the meatballs on the lined tray with space between each piece. Drizzle lightly with olive oil. This promotes surface browning and prevents dryness during oven cooking.

Bake for 18–20 minutes until browned and cooked through to 74°C (165°F). During cooking, the exterior browns while the interior sets gently. The panade prevents excessive shrinkage and moisture loss, keeping the texture soft instead of tight.

For a more pronounced crust, switch to broil for the final 2 minutes. This step adds additional Maillard browning, enhancing both texture and flavor without overcooking the interior.

Allow the meatballs to rest for 3 minutes before serving. This stabilizes internal juices and prevents moisture loss when cut or bitten into.