Stir together the breadcrumbs and milk in a large bowl. Let it sit for 5-10 minutes, until the breadcrumbs absorb the milk. Prepare the remaining ingredients while it sits.

Use a medium cookie scoop (about 2 tablespoons) to portion the mixture, then roll into 1 1/2-inch balls. Wet your hands with water as needed to prevent sticking and help create smooth, evenly sized meatballs.

Heat the sun-dried tomato oil in a large skillet over medium-high heat for 1-2 minutes. Once hot, add the meatballs in a single layer. Sear for about 2 minutes per side, until they’re golden brown on every side. Keep a close eye on the heat and reduce it as needed to prevent the brown bits on the bottom of the pan from burning. Add a splash of water to the pan between the meatballs if this starts to happen.

When each side is browned, add a generous splash of water to the bottom of the skillet and cover with the lid. Cook for another 4-5 minutes, or until the internal temperature reaches 165°F. Transfer the meatballs to a clean plate.

Reduce the heat to low and melt the butter in the same skillet. Add the garlic and cook until fragrant, 1 minute. Sprinkle flour over the butter and whisk to form a thick paste.

Slowly whisk in the chicken broth until smooth. It will be lumpy at first and start to come together as it heats. Whisk in the heavy cream and Parmesan and gently simmer for 2-3 minutes, until the sauce thickens slightly and coats the back of a spoon.

Stir in the sun-dried tomatoes, spinach, oregano, salt, and red pepper flakes. Cook for another 1-2 minutes until the spinach wilts. Taste the sauce and adjust seasoning as needed.

Return the meatballs to the skillet and spoon the sauce over them to coat. Garnish with Parmesan and basil, and serve warm over pasta or rice.