Baked Homemade Meatballs Recipe

Prep aromatics and breadcrumbs

Preheat the oven to 400°F (200°C). If using fresh breadcrumbs, soak them in whole milk in a small bowl and let sit 5 minutes until the milk is absorbed. Finely dice or grate the onion and mince the garlic; set aside.

Mix proteins and seasonings

In a large mixing bowl combine ground beef and ground pork. Add the soaked breadcrumbs (including any remaining milk), grated Parmesan, chopped parsley, minced garlic, diced onion, egg, salt, black pepper, dried oregano, and red pepper flakes if using.

Combine gently

Using clean hands or a fork, gently mix the ingredients until just combined. Do not overwork — mix until no large streaks of egg or breadcrumbs remain and the mixture holds together when pressed (about 20–30 light turns).

Form meatballs

Line a baking sheet with parchment paper or lightly oil it. With slightly damp hands, scoop about 1.5 tablespoons of the mixture (about 1 to 1 1/4 inches) and roll into uniform balls. Aim for 24–28 small cocktail-sized meatballs. Place them on the prepared sheet spaced slightly apart.

Brush with oil

Lightly brush or drizzle the tops of the meatballs with the tablespoon of olive oil — this helps browning and keeps them moist.

Bake

Bake in the preheated 400°F (200°C) oven on the middle rack for 12–15 minutes, until browned and cooked through (internal temperature 160°F / 71°C). For a crisper exterior, switch the oven to broil for 1–2 minutes at the end, watching carefully to avoid burning.

Rest

Remove the meatballs from the oven and let rest on the tray for 5 minutes before transferring — this helps juices redistribute and prevents them from falling apart.

Transfer the meatballs to a serving platter. Sprinkle additional grated Parmesan and chopped parsley over the top. Serve warm with warmed marinara sauce on the side for dipping or spoon sauce over the meatballs if desired.

Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently in a 350°F (175°C) oven until warmed through, or simmer in sauce until heated.