Crush the saltines until fine. Combine the saltines and milk in a medium bowl and let sit until softened. Mash the mixture with a fork until a paste forms.
Add beef, Parmesan cheese, 1 teaspoon salt, granulated garlic, and oregano to the saltine mixture until well combined. Divide the meat mixture into 12 portions and roll into balls. If meat sticks to your hands moisten with water before rolling. If not cooking right away the meatballs can be refrigerated for 24 hours.
Add oil and garlic to a large saucepan, cook over low heat, stirring occasionally until garlic is softened and browned on all sides. About 5-7 minutes. Add pepper flakes and cook until fragrant, about 30 seconds.
Stir in tomatoes and remaining salt. Drop meatballs into sauce and cook over medium high heat to a simmer. Reduce heat to medium low and cover, cook until meatballs are cooked through, about 25 minutes. Flip meatballs halfway through cooking.
Unciver and stir in 2 tablespoons basil and continue cooking uncovered until sauce thickens, about 5 minutes.
Serve over your favorite pasta. Garnish with additional basil and Parmesan cheese.
