Place rack in top third of oven; preheat to 425°. Lightly brush a large rimmed baking sheet with oil. Using a sturdy wooden spoon, vigorously stir eggs, panko, milk, salt, garlic powder, oregano, several cranks of pepper, 2 oz. Parmesan, and remaining 3 Tbsp. oil in a medium bowl until nearly a smooth paste. Let the mixture rest for 10 minutes. Mix in one-quarter of meat (combining just a small amount of meat first makes it easier to incorporate the rest without overmixing). Add remaining meat and mix well to thoroughly combine, but don’t overwork it. Using oiled hands, form into 8 large meatballs and place on prepared baking sheet.

Bake meatballs until well-browned underneath, about 15 minutes. Using a stiff metal spatula, pry up and turn over meatballs (they may want to stick a bit). Bake until browned on second side and an instant-read thermometer inserted into the center of each one registers 160°, 5–7 minutes.

Divide meatballs among plates and spoon some sauce over. Top with basil and more Parmesan. Do Ahead: Meatballs can be baked 3 days ahead. Cool, then chill; reheat in an oven set to 325° or simmer in sauce until warmed through, 10–15 minutes. Editor’s note: This recipe was originally published in our September 2020 issue as ‘Weeknight Meatballs’ and has been updated to reflect a weight measurement for the breadcrumbs, as well as an increase in the amount of Parmesan and the addition of oregano. Head this way for more of our best Italian recipes →