Cheesy Garlicky Meatballs Marinara (Printable)

Tender beef and pork meatballs loaded with garlic and Parmesan, simmered in rich Italian marinara sauce. Ready in under an hour.

# What You'll Need:

→ For the Meatballs

01 - 1.1 lb ground beef
02 - 0.55 lb ground pork
03 - 1 cup fresh breadcrumbs
04 - 1 cup grated Parmesan cheese
05 - 1 cup shredded mozzarella cheese
06 - 2 large eggs
07 - 3 garlic cloves, minced
08 - 1 small onion, finely chopped
09 - 2 tablespoons chopped fresh parsley
10 - 1 teaspoon dried oregano
11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 0.25 cup whole milk
14 - 2 tablespoons olive oil for frying

→ For the Marinara Sauce

15 - 2 tablespoons olive oil
16 - 2 garlic cloves, minced
17 - 28 ounces canned crushed tomatoes
18 - 1 teaspoon dried basil
19 - 1 teaspoon dried oregano
20 - 0.5 teaspoon crushed red pepper flakes
21 - 1 teaspoon sugar
22 - Salt and pepper to taste
23 - Fresh basil for garnish

# How to Make It:

01 - In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, mozzarella, eggs, minced garlic, onion, parsley, oregano, salt, pepper, and milk. Mix until just combined without overworking the mixture.
02 - Shape the mixture into golf ball-sized meatballs, yielding approximately 24 pieces.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the meatballs in batches for 2 to 3 minutes on each side. Remove and set aside.
04 - In the same skillet, add 2 tablespoons olive oil and sauté minced garlic for 1 minute until fragrant.
05 - Add crushed tomatoes, basil, oregano, red pepper flakes, sugar, salt, and pepper. Stir well and bring to a simmer.
06 - Gently nestle the browned meatballs into the sauce. Cover and simmer on low heat for 20 to 25 minutes until meatballs are cooked through.
07 - Serve hot, garnished with fresh basil. Accompany with pasta or crusty bread if desired.

# Expert Suggestions:

01 -
  • The combination of beef and pork creates a depth of flavor that one meat alone just cant achieve, something I learned after years of meatball mediocrity.
  • These meatballs stay impossibly tender even when reheated, making weekday lunches something to actually look forward to.
02 -
  • Overmixing the meat makes tough meatballs the day I started using a gentle folding motion instead of aggressive kneading, everything changed.
  • The sauce will thicken considerably as it cooks, so if it seems a bit thin initially, resist the urge to reduce it too much before adding the meatballs.
03 -
  • Refrigerate the shaped raw meatballs for 30 minutes before cooking this helps them hold together better during browning.
  • Reserve a small pinch of the cheese mixture to sprinkle over the sauce just before serving it creates an irresistible crust as it melts into the top layer.
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