My husband has been begging me for a soft homemade meatball for years. This recipe turned out amazing, they are nice and tender, but won't fall apart. One batch makes 50+ meatballs (depending on size). These can be simmered in sauce, frozen for later, etc. I freeze them after cooking to use as needed for quick meals.


Recipe Summary

35 mins
1 hr 20 mins
45 mins
50 meatballs


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease rimmed baking sheets lightly.

  • Heat bacon fat in a pan over medium heat. Saute onion and garlic in the hot pan until soft, 5 to 7 minutes. Remove from heat and allow to cool.

  • While mixture cools, cut the loaf of bread in half horizontally. Scoop out the white bread, leaving a boat-like shell of crust; save crust for pizza bread or garlic toast. Tear white bread into pieces (should yield 5 to 6 cups) and place into a bowl.

  • Combine milk, chicken broth, and eggs in a bowl. Pour over the torn bread. Mash bread into small pieces with your fingers. Stir in cooled onion and garlic; mix well. Add parsley, salt, Worcestershire, mustard, Italian seasoning, and pepper. Mix very well.

  • Combine ground beef and sausage in a large mixing bowl using your hands. Add bread mixture, about 1 cup at a time, mixing well with your hands between each addition, until all is combined evenly.

  • Form meatballs and place on the prepared baking sheets.

  • Bake until meatballs are browned and no longer pink in the centers, about 30 minutes.

Cook's Notes:

You can use 1/4 cup dried parsley instead of fresh, and half-and-half or cream instead of whole milk.

If you make very small meatballs these are great to use in Italian wedding soup too! I make a pan gravy with the drippings to serve over egg noodles or fried potatoes with meatballs, too!

Please use the best quality ingredients i.e.: free-range eggs, raw dairy, pasture-raised meats, organic veggies - you can taste the difference and they are nutritionally superior to cheap alternatives.

Optional: Gravy - pour pan drippings from the cooked meatballs into a skillet, add flour (or browned flour) to make a roux, add chicken broth, and whisk well.

Nutrition Facts

372 calories; protein 23.5g; carbohydrates 25.6g; fat 18.8g; cholesterol 93.7mg; sodium 1259.2mg. Full Nutrition