There’s nothing quite like a batch of homemade meatballs made from scratch with simple ingredients.

These meatballs are juicy, tender, and loaded with savory flavor from garlic, parmesan, and fresh herbs.

Whether you sear them on the stovetop or bake them in the oven, they turn out perfectly every time.

Ideal for spaghetti dinners, meatball subs, or serving as party appetizers!

Why You’ll Love This Recipe

Juicy & flavorful – the beef and pork combo keeps them moist and rich.

Easy to make – simple ingredients and no special equipment required.

Freezer-friendly – make a big batch and freeze for quick meals.

Versatile cooking options – sautée or bake to suit your preference.

Perfect texture – bread soaked in milk keeps them soft, not dense.

What You’ll Need (Ingredient Highlights)

Ground beef + pork – a 50/50 mix for best flavor and moisture.

White bread – soaked in milk to bind and soften the meatballs.

Garlic & parsley – fresh aromatics that bring authentic Italian flavor.

Parmesan cheese – adds saltiness and depth.

Egg – helps bind the mixture together.

Olive oil – for sautéing to get that perfect golden sear.

Pro Tips Before You Start

Soak the bread well – mash it until it’s a smooth paste before mixing.

Don’t overmix – gently combine ingredients to avoid tough meatballs.

Keep hands wet – makes rolling meatballs easier and smoother.

Use a scoop – ensures even sizing for consistent cooking.

Check temperature – cook to 160°F for safety without drying them out.

How to Make Homemade Meatballs

Step 1: Soak the Bread
In a large bowl, combine diced white bread with milk or cold water.

Let sit for 5 minutes until soft, then mash with a fork until smooth.

Step 2: Mix the Meatball Ingredients
Add ground beef, ground pork, parmesan cheese, egg, garlic, parsley, salt, and pepper to the bowl.

Gently mix using your hands until just combined—don’t overwork the mixture.

Step 3: Shape the Meatballs
Use a scoop (about 2 tablespoons per meatball) and roll into 1½-inch balls.

Wet your hands to prevent sticking. Arrange them on a lined baking sheet.

Step 4: Cook the Meatballs

To Sauté:
Heat olive oil in a large non-stick skillet over medium heat.

Cook the meatballs in batches, turning every 2 minutes until browned and cooked through (about 6–8 minutes).

Internal temperature should reach 160°F.

To Bake:
Preheat oven to 400°F. Space meatballs 2 inches apart on a baking sheet and bake for 20–23 minutes, or until fully cooked.

Broil the last 2–3 minutes for golden tops.

What to Serve Them With

Spaghetti and marinara sauce

Meatball subs with melted mozzarella

Mashed potatoes and gravy

Rice or orzo for a Mediterranean twist

Dipping sauce as an appetizer (like marinara or tzatziki)

Variations / Substitutions

Gluten-free: Use gluten-free bread and breadcrumbs.

All-beef version: Omit pork and use all ground beef.

Turkey or chicken: Swap with lean poultry for a lighter version.

Add spice: Mix in crushed red pepper or smoked paprika.

Cheesy center: Stuff each meatball with a cube of mozzarella.

Storage & Leftovers

Fridge: Store cooked meatballs in an airtight container for 3–4 days.

Freezer (raw or cooked): Freeze for up to 3 months.

Flash-freeze on a tray first, then transfer to a freezer bag.

Reheat: Warm in a skillet with sauce or in the microwave until heated through.

FAQs

Can I bake the meatballs instead of frying them?
Yes! Baking is hands-off and still gives great results—just broil at the end for a golden finish.

How do I keep meatballs from falling apart?
Make sure you use the egg and soaked bread to bind the mixture together.

Don’t skip those!

Can I make these ahead of time?
Absolutely! Shape and refrigerate the raw meatballs for up to 24 hours before cooking.

Why use both pork and beef?
Pork adds richness and tenderness while beef gives the classic meaty flavor.

It’s the perfect combo.

What’s the best way to freeze them?
Let them cool completely, then freeze in a single layer before transferring to bags.

Label with the date.

Can I use store-bought breadcrumbs instead of bread?
Yes, but the texture might be a bit firmer.

Fresh bread soaked in milk gives the softest meatballs.

Do I need to cook the garlic before adding it?
No, minced fresh garlic adds bold flavor as it cooks within the meatballs.

Final Thoughts

These Classic Homemade Meatballs are pure comfort food.

Whether you serve them over pasta, in a sandwich, or as a party snack, they’re guaranteed to impress.

With juicy texture, rich flavor, and simple prep, this recipe is a must-have in your kitchen.

Make a double batch and freeze the extras—your future self will thank you!