Combine the meatball mixture: In a large mixing bowl, add the ground beef, ground pork, breadcrumbs, eggs, grated parmesan, minced garlic, chopped parsley, Italian seasoning, salt, and black pepper. Pour in the milk and gently mix everything together with your hands or a spoon until just combined. Try not to overwork the mixture so the homemade Italian meatballs stay tender and soft.

Shape the meatballs: Scoop portions of the mixture and roll them into round meatballs, about the size of a golf ball. Place them on a plate or baking sheet as you go. This step is slow and calming—each meatball shaped by hand adds a little extra love to the dish and makes these homemade Italian meatballs feel extra special.

Brown the meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if needed. Brown them on all sides, turning gently, for about 6–8 minutes. They do not need to be fully cooked yet—just seared with a golden crust that locks in flavor and gives the sauce a rich, savory base.

Simmer in marinara sauce: Pour the marinara sauce into a large pot or deep skillet and warm it over medium-low heat. Transfer the browned meatballs into the sauce, nestling them gently so they are mostly submerged. Cover and let them simmer for 25–30 minutes, stirring occasionally. As they cook, the best homemade Italian meatballs soak up the sauce and become perfectly tender and juicy.

Serve and enjoy: Once the meatballs are cooked through and very tender, taste the sauce and adjust the seasoning with extra salt or pepper if needed. Serve the homemade Italian meatballs over pasta, in a sandwich roll, or on their own with extra parmesan and fresh parsley on top. Enjoy every cozy, flavorful bite.