Italian Meatballs w/Marinara
A Comfort Food Classic
Is there anything more comforting than a plate of tender, juicy Italian meatballs simmered in a rich marinara sauce? This is the kind of meal that brings everyone to the table-and keeps them coming back for seconds. Whether ladled over your favorite pasta, tucked into a crusty roll with melted cheese or served simply with garlic bread, Italian meatballs with marinara are a true classic.
Great Italian meatballs come down to a few simple techniques that make all the difference between good and unforgettable. Start with a mix of meats- beef for flavor, sausage or pork for richness. Don’t skip the breadcrumbs and milk (panade) as this keeps the meatballs soft and juicy. When mixing together, be careful not to overmix-this will make them tough.
Seasoning is where you build depth. Fresh garlic, fresh herbs, grated Parmesan and a pinch of salt and pepper are essential but a little crushed red pepper can add an extra layer of flavor. When shaping, keep the meatballs uniform in size so they cook evenly.
For cooking, you have options, each brings something special. Browning meatballs in a pan first creates a flavorful crust and adds richness to the sauce. If you prefer a lighter method, baking them works beautifully and is less hands-on. I typically prefer to make in the oven. Either way, finishing them in your marinara sauce is key-let them gradually simmer so they soak up all that flavored become perfectly tender.
As for the marinara, keep it simple and let the ingredients shine. Let the sauce simmer low then add meatballs and cook just until everything is melded together.
One last tip=make extra. Italian meatballs freeze incredibly well and having a batch on hand makes for an easy, comforting meal anytime.
Make it Your Own
- Cheesy– Add a cube of mozzarella inside each meatball before cooking
- Spicy– Use hot Italian sausage or use more red pepper flakes
- Gluten-free– Swap regular breadcrumbs for a gluten-free version or almond flour.
A Recipe Worth Repeating
There’s a reason Italian meatballs w/marinara are such a beloved dish. They are hearty, homey and packed with flavor. Whether you are feeding a hungry crowd or just craving something cozy, this recipe is a win!
Until next time…make something you love and savor every tasty little morsel🩵
Italian Meatballs w/ Marinara Sauce
Ingredients
Meatballs
- 1 lb ground beef
- 1 lb ground sausage or ground pork
- 1 cup Panko breadcrumbs
- 1/3 cup milk
- 2 eggs
- 4 garlic cloves, minced
- 1/4 cup grated onion
- 1 cup grated parmesan cheese
- 1/4 cup finely chopped fresh herbs Basil, parsley
- 1 teaspoon dried oregano
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pinch crushed red pepper flakes
Marinara Sauce
- 4 tablespoons olive oil
- 2/3 cup finely diced onion
- 8 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 cans (28 ounce) can San Marzano whole tomatoes
- 2 teaspoons dried oregano (or 6 teaspoons finely chopped fresh oregano)
- 6-8 sprigs fresh basil
- 1 teaspoon sugar (or 1 peeled carrot- used only for sweetness)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Meatballs
- Preheat oven to 425F and line a large rimmed baking sheet with parchment paper
- In a large bowl, add breadcrumbs and milk. Stir until well combined. Let soak for about 5 minutes. (you are creating a parade, this locks in moisture)
- Add the rest of the meatball ingredients, gently mix until just combined. I find using my hands works best. Don't overwork the meat or the texture will be tough. Use your hands to form into golf-sized meatballs and place on baking sheet.(If you prefer, you can also brown the meatballs in a large skillet. Heat a bit of olive oil over medium heat, add meatballs and brown on all sides. They do not need to be cooked all the way through as they will continue to cook when added to sauce.)
- Bake for 10-12 minutes
Marinara Sauce
- Heat olive oil in large skillet over medium heat- Add onion and crushed red pepper flakes, sauté for 5-8 minutes. Add garlic, stir until well combined-sauce for 30 seconds to 1 minute (until fragrant)
- Add whole tomatoes including juice-you can crush the tomatoes using potato masher or I prefer to just crush in my hands as I am adding. Add oregano, salt, pepper, sugar and basil sprigs. If you prefer to add carrot instead of sugar, simple peel whole carrot and add to sauce. You will remove before serving, it's only there for sweetness.
- Gently nestle the meatballs into marinara. Cover and simmer for 25-30 minutes. Stir occasionally.
- Remove basil sprigs and carrot (if used)
- Serve and enjoy!
Nutrition
- CheClassic flavor, easy method. Simple pantry staple come together to make something extraordinary.Cb
- Tender, juicy meatballs. A blend of ground beef and pork keeps them moist and flavorful.
- Homemade marinara. No jarred sauce here-just rich tomato flavor with garlic, onion and herbs.
- Versatile. Serve them over pasta, in subs or freeze for future dinners.
- Cheesy: Add a cube of mozzarella inside each meatball before cooking.
- Spicy: Use hot Italian sausage in place of pork or add more pepper flakes
- Gluten-Free: Swap regular bread crumbs for a gluten-free version
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