Preheat the oven to 400°F (204°C) and line two baking sheets with parchment paper.

Combine 1/4 cup whole milk and 1/2 cup panko breadcrumbs in a large mixing bowl and let sit for 1 minute.

Add 1 pound ground beef, 1/2 pound ground pork, 3 cloves minced garlic, 3 tablespoons parsley, 1 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 cup Parmesan cheese; mix gently until just combined.

Crack 1 large egg into the mixture and fold in gently until incorporated, about 30 seconds.

Portion the meat mixture into 1.5-inch meatballs (about 24) using a small scoop and roll between your palms to form smooth balls.

Arrange meatballs 1 inch apart on the prepared baking sheets; brush lightly with olive oil if desired for extra browning.

Bake for 15 to 18 minutes until golden brown and an instant read thermometer registers 165°F (74°C).

While meatballs bake, heat a small skillet over medium heat with 2 tablespoons olive oil, then add 1 cup marinara sauce, 1 tablespoon honey, 1/2 teaspoon garlic powder, and 1/4 teaspoon red pepper flakes; simmer for 5 minutes.

Transfer baked meatballs to the skillet and stir gently to coat each meatball in the sauce.

Serve immediately or keep warm in a slow cooker on the warm setting until ready to serve.