21 Shares

This homemade meatball recipe is perfect for pasta, subs, or serving as a main dish. Made with ground beef, pork, fresh bread, parmesan, garlic, and herbs, these juicy meatballs are tender on the inside and golden on the outside. They can be baked in the oven or cooked on the stovetop for a quick and flavorful dinner. Great for meal prep, family dinners, and freezer-friendly meals.

Ingredients

3 slices white bread, crusts removed and diced
⅔ cup milk or cold water
1 lb lean ground beef (85/15 fat content)
1 lb ground pork
¼ cup parmesan cheese, shredded
1 large egg
3 garlic cloves, minced
2 Tbsp fresh parsley, finely chopped
1 tsp sea salt
½ tsp black pepper
2 Tbsp olive oil (for sautéing)

Instructions

Step 1: Prepare the Bread Base

Place diced bread in a large bowl and pour in the milk (or water).
Let it soak for 5 minutes, then mash into a paste using a fork.

Step 2: Make the Meatball Mixture

Add ground beef, ground pork, parmesan, egg, garlic, parsley, salt, and pepper to the bowl of mashed bread.
Mix gently with your hands until just combined. Avoid overmixing to keep the meatballs tender.

Step 3: Shape the Meatballs

Scoop about 2 Tbsp of mixture per meatball (an ice cream scoop works well).
With damp hands, roll into balls about 1 ½ inches in diameter and place on a lined baking sheet.

Step 4: Cook the Meatballs

To Sauté:

Heat a large non-stick skillet over medium heat with 2 Tbsp olive oil.
Once hot, add meatballs in batches. Cook for 6–8 minutes, turning every 2 minutes, until browned and the internal temperature reaches 160˚F.

To Bake:

Arrange meatballs 2” apart on a lined baking sheet.
Bake in a preheated oven at 400˚F for 20–23 minutes, or until cooked through (160˚F).
For a golden finish, broil for the last 2–3 minutes.

Why You’ll Love This Recipe

Juicy and tender meatballs every time.
Versatile—perfect for pasta, subs, soups, or served on their own.
Easy to cook either on the stovetop or in the oven.
Made with simple, everyday ingredients.

Tips

Use fresh bread instead of dry breadcrumbs for the best texture.
Wet your hands before rolling meatballs to prevent sticking.
Don’t overcrowd the pan when sautéing—this ensures even browning.
Always check doneness with an instant-read thermometer (160˚F).

Variations and Substitutions

Meat Options: Use turkey, chicken, lamb, or a mix of meats.
Cheese: Swap parmesan for pecorino romano or asiago.
Herbs: Try basil, oregano, or thyme for extra flavor.
Spices: Add red pepper flakes or paprika for a little heat.
Gluten-Free: Replace bread with gluten-free bread or GF panko.

FAQs

Can I make meatballs ahead of time?
Yes. Shape and refrigerate raw meatballs up to 24 hours before cooking.

Can I freeze them?
Absolutely. Freeze raw or cooked meatballs on a tray, then transfer to a freezer bag for up to 3 months.

Why did my meatballs turn out dense?
Overmixing the meat can make them tough. Mix gently just until combined.

Serving

Serve with marinara sauce over spaghetti for a classic pairing.
Add to hoagie rolls with melted cheese for meatball subs.
Pair with mashed potatoes, rice, or roasted vegetables.

Suggestions

Make a Swedish-style version with a creamy gravy.
Use in Italian wedding soup for a hearty twist.
Double the batch and freeze for quick weeknight dinners.