Do I need to use fresh breadcrumbs?

Not at all — but they do make a difference. Fresh breadcrumbs soaked in milk add more moisture, which helps keep your Classic Homemade Meatballs light and juicy. If you're short on time, unseasoned panko is a decent backup.

What’s the best meat combo?

A mix of ground beef and pork is your safest bet. The beef brings that meaty richness, while pork adds fat and flavor. For a touch of tenderness, toss in some ground veal if you’d like.

Can I cook them straight in the sauce?

Yes, but brown them first! Searing seals in the flavor and helps them hold their shape while simmering.

Are meatballs better the next day?

Honestly? Yes! As they rest, flavors deepen and textures mellow — making next-day Classic Homemade Meatballs even tastier.

Classic Homemade Meatballs – Easy & Juicy Recipe

Description

Classic Homemade Meatballs are juicy, tender, and packed with Italian flavor. Made with a blend of beef and pork, fresh breadcrumbs, Parmesan cheese, and herbs, this family-favorite recipe is perfect for pasta, subs, or enjoyed on their own. Easy to make, freezer-friendly, and guaranteed to be a crowd-pleaser.

Ingredients

Scale

½ cup fresh breadcrumbs (from 1–2 slices white bread, crusts removed)
¼ cup whole milk
2 egg yolks
½ cup grated Parmesan or Pecorino Romano cheese
2 garlic cloves, finely chopped
1 tsp salt (or 2 tsp Diamond kosher salt)
1 tsp ground black pepper
1 lb ground beef (preferably 70/30)
1 lb ground pork
¼ cup grated onion (optional)
⅓ cup chopped parsley or basil
Olive oil (for frying or coating the baking sheet)

Instructions

Soak the breadcrumbs in milk for 5 minutes in a small bowl.
Add egg yolks, cheese, garlic, salt, and pepper to the breadcrumb mixture. Mix into a coarse paste.
In a large bowl, combine ground beef, pork, and optional onion. Add in the breadcrumb mixture and herbs. Mix gently until combined.
Use a ¼-cup scoop to portion the meat and roll into evenly sized balls.
To bake: Preheat oven to 425°F, place meatballs on an oiled baking sheet, bake for 10 minutes, flip, and continue baking for another 10–12 minutes until browned.
To pan-fry: Heat olive oil in a skillet over medium-high. Brown meatballs on all sides, then reduce heat, cover, and cook for about 10–12 minutes until done.
To cook in sauce: After browning, place meatballs in simmering marinara sauce and cook for 10–15 minutes on low heat.

Notes

Use fresh breadcrumbs for softer texture, or unseasoned panko if needed.
For a leaner version, substitute turkey or chicken for pork.
Let the meatball mixture rest before shaping to enhance flavor and texture.
Chill shaped meatballs before cooking to help them hold their shape better.

Prep Time: PT15M
Cook Time: PT20M
Category: Lunch, Dinner
Method: Baking, Pan-Frying, Simmering
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (approx. 4 meatballs)
Calories: 430
Sugar: 1g
Sodium: 560mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0.5g
Carbohydrates: 5g
Fiber: 0.5g
Protein: 25g
Cholesterol: 105mg

Keywords: classic homemade meatballs, traditional Italian meatballs, easy meatball recipe, juicy meatballs, homemade meatballs from scratch, best meatball recipe