Classic Italian Meatballs with Marinara
Classic Italian Meatballs with Marinara
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 pound ground pork
- 1 large egg
- 1/2 cup plain breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Marinara Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon sugar, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Prepare the Meatball Mixture: In a large bowl, combine the ground beef, ground pork, egg, breadcrumbs, grated Parmesan cheese, chopped fresh parsley, minced garlic, milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined. Be careful not to overmix, as this can lead to tough meatballs.
⏱️ 10 min
- 2
Form the Meatballs: Roll the mixture into 1 1/2-inch to 2-inch balls. You should get about 16-20 meatballs.
⏱️ 10 min
- 3
Brown the Meatballs: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown them on all sides until a nice crust forms, about 2-3 minutes per side. They don't need to be cooked through at this stage. Remove the browned meatballs and set aside on a plate.
⏱️ 10 min
- 4
Start the Marinara Sauce: In the same pot, reduce the heat to medium. Add 1 tablespoon of olive oil. Add the diced yellow onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 7 min
- 5
Simmer the Sauce: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer.
⏱️ 5 min
- 6
Combine and Finish: Carefully add the browned meatballs back into the simmering marinara sauce. Ensure they are mostly submerged. Reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. This allows the meatballs to cook through and absorb the flavors of the sauce.
⏱️ 30 min
- 7
Serve: Taste the sauce and adjust seasonings as needed. Garnish with fresh chopped basil before serving. These meatballs are excellent served over pasta, with crusty bread, or as a sub sandwich.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Italian Meatballs with Marinara
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 pound ground pork
- 1 large egg
- 1/2 cup plain breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Marinara Sauce
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon sugar, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Prepare the Meatball Mixture: In a large bowl, combine the ground beef, ground pork, egg, breadcrumbs, grated Parmesan cheese, chopped fresh parsley, minced garlic, milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined. Be careful not to overmix, as this can lead to tough meatballs.
⏱️ 10 min - 2
Form the Meatballs: Roll the mixture into 1 1/2-inch to 2-inch balls. You should get about 16-20 meatballs.
⏱️ 10 min - 3
Brown the Meatballs: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown them on all sides until a nice crust forms, about 2-3 minutes per side. They don't need to be cooked through at this stage. Remove the browned meatballs and set aside on a plate.
⏱️ 10 min - 4
Start the Marinara Sauce: In the same pot, reduce the heat to medium. Add 1 tablespoon of olive oil. Add the diced yellow onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 7 min - 5
Simmer the Sauce: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer.
⏱️ 5 min - 6
Combine and Finish: Carefully add the browned meatballs back into the simmering marinara sauce. Ensure they are mostly submerged. Reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. This allows the meatballs to cook through and absorb the flavors of the sauce.
⏱️ 30 min - 7
Serve: Taste the sauce and adjust seasonings as needed. Garnish with fresh chopped basil before serving. These meatballs are excellent served over pasta, with crusty bread, or as a sub sandwich.
⏱️ 3 min