In a big bowl, add milk and breadcrumbs. Let it sit for a few minutes until the breadcrumbs soak the milk.

Add the ground meat, parmesan cheese, egg, garlic, ground meat, onion, salt, parsley, pepper, smoked parmesan, red pepper flakes, cumin and smoked paprika.

Turn the mixture into the small meatballs.

Heat the skillet/pan by adding a little bit of oil over medium heat. Put the meatballs in batches avoid overcrowding the pan. Brown the balls from all the sides; they don’t need to be fully cooked yet. Now, transfer the meatballs into a plate and keep it aside.

In the same pan heat the olive oil over medium heat. Add the onion and cook until softened, it may take around 5 minutes.

Add the garlic and cook for more 1-2 minutes until smells nice.

Mix in the crushed tomatoes, black pepper, salt, sugar, oregano, red pepper flakes, smoked paprika and basil. Let it bring to a simmer.

Return the meatballs to the pan, placing them in the sauce. Cook over low heat for about 20-25 minutes, until the sauce is thickened and the meatballs are thoroughly cooked.

You can adjust the seasoning if required.

You can also garnish the meatballs with parsley or basil.