Preheat oven to 425°F. Grease a baking dish or rimmed pan with oil or non-stick cooking spray.
In a large bowl, combine bread crumbs and milk. Stir together so that the breadcrumbs soak up the milk. This makes for a moist meatball.
To the breadcrumb/milk mixture, add ground pork, ground beef, garlic paste, Italian seasoning, black pepper, salt, Worcestershire sauce, brown sugar, eggs, and Parmesan cheese. Use hands to mix the ingredients thoroughly but do not overmix.
Use a 2 tablespoon scoop to form balls from the meat mixture. You can roll them in your hands for a tighter, more uniform meatball if desired.
Place meatballs in prepared pan, close together but not touching.
Bake for 12-15 minutes (for meatballs that will be cooked additionally in a sauce or casserole) or for 15-18 minutes, until the internal temperature reaches at least 165°F and the tops are browned. (see note)
Serve as desired.
Store baked meatballs in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months.
Baking time depends on the size of meatballs. Large meatballs take longer to bake, small meatballs less time.