1-First Step: Preheat your oven to 400°F and place the rack in the center. While it heats, set out a casserole dish so you can layer quickly once the meatballs are browned.

2-Second Step: Dice the white bread (crusts removed). Soak the bread in 1/2 cup cold milk or water for 5 minutes, then mash it with a fork until it forms a soft paste. If it looks dry, add a little more milk or water as needed.

3-Third Step: Gently mix the soaked bread with ground beef, ground pork, half the parmesan, egg, minced garlic, chopped parsley, salt, and black pepper. Mix just until combined. Overmixing can make meatballs dense.

4-Fourth Step: Form the mixture into 1 1/2-inch meatballs using wet hands to prevent sticking. For more even sizing, you can use a medium cookie scoop or 2 tablespoons.

5-Fifth Step: Heat a skillet with oil over medium heat. Brown the meatballs in batches for about 8 minutes total, turning every 2 minutes so they get color but don’t fully cook. The goal is to develop flavor before baking.

6-Sixth Step: Layer 1 cup marinara sauce in the casserole dish. Add the meatballs in an even layer.

7-Seventh Step: Top with the remaining sauce and then sprinkle with the rest of the parmesan. Finish by adding all the mozzarella so every bite has that cheesy, melty topping.

8-Eighth Step: Cover with foil and bake for 30 minutes. You’re aiming for meatballs to reach 165°F, the cheese to melt fully, and the casserole to bubble.

9-Final Step: Let it rest for 5 minutes before serving. Garnish with extra parsley if you want a fresh pop of color.