Dinner

Classic Homemade Meatballs Recipe

Bylilan Sage February 2, 2026February 2, 2026

Introduction

Classic homemade meatballs are a comforting and flavorful addition to any meal. Made with simple ingredients and dried herbs, these meatballs are perfect for serving with marinara, in sandwiches, or in hearty soups.

A white pan filled with many round meatballs covered in thick, bright red tomato sauce, sprinkled with small bits of green parsley and light grated cheese on top; a dark wooden spoon holding three meatballs is lifting them from the pan, with some sauce dripping and small cheese bits on the spoon; the pan and spoon sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 slices white bread, torn, crust cut off
1/2 cup milk
2 lbs ground beef
2 eggs
1/2 cup parmesan cheese, grated
3 tsp dried basil
3 tsp dried oregano
3 tsp dried parsley
1 tsp garlic powder
1 tbsp granulated onion powder
1 tsp kosher salt
1/2 tsp pepper

Instructions

Step 1: Line a baking sheet with foil or parchment paper for easy cleanup. Set aside.
Step 2: Place the torn bread and milk into a small bowl. Let the bread soak and absorb the milk while you combine the rest of the ingredients.
Step 3: In a large bowl, add the ground beef, eggs, parmesan cheese, basil, oregano, parsley, garlic powder, onion powder, salt, and pepper.
Step 4: Slightly squeeze the milk out of the soaked bread and add it to the bowl with the other ingredients.
Step 5: Mix all ingredients together until well combined. Using your hands works best for even mixing.
Step 6: Preheat the oven to broil and allow it to heat for a few minutes.
Step 7: Divide the mixture into 14 equal portions and roll each into a meatball. Place them on the prepared baking sheet.
Step 8: Broil the meatballs for about 12 minutes, turning halfway through if desired, until cooked through and browned.
Step 9: Serve with your favorite marinara sauce or use in recipes like meatball soup or subs.

Tips & Variations

For extra moisture, try adding a splash of olive oil or a bit of finely grated onion to the mixture.
Use fresh herbs instead of dried, adjusting quantities to taste.
Mix pork or veal with beef for a richer flavor and tender texture.
Try baking at 400°F (200°C) for 15-20 minutes if you prefer baking over broiling.

Storage

Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. You can also freeze cooked meatballs for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white pan filled with many round meatballs covered fully in bright red tomato sauce, some meatballs showing brown and green specks under the sauce, sprinkled lightly with white grated cheese on top. The meatballs are close together, sitting in a pool of thick tomato sauce with smooth texture and visible bits of herbs. The white pan has a gold handle and rests on a white marbled surface with a striped cloth towel nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs gluten-free?

Yes, substitute the white bread with gluten-free bread or use gluten-free breadcrumbs to keep the texture similar without gluten.

How do I know when the meatballs are fully cooked?

Meatballs should be cooked until they reach an internal temperature of 160°F (71°C) when checked with a meat thermometer. They should be browned on the outside and no longer pink inside.