Classic Beef Meatballs Marinara
Classic Beef Meatballs Marinara
Ingredients
For the Meatballs
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 cup plain breadcrumbs
- 1 egg, large
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons milk, whole or 2%
- 2 tablespoons olive oil, for browning
For the Marinara Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For Serving
- 1 pound spaghetti, or pasta of choice
- 1/2 cup Parmesan cheese, freshly grated, for garnish
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, grated Parmesan cheese, minced garlic, chopped fresh parsley, dried oregano, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and milk. Mix gently with your hands until just combined; do not overmix. Form the mixture into 1 1/2-inch meatballs.
⏱️ 10 min
- 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the meatballs on all sides. They don't need to be cooked through, just nicely browned. Remove the browned meatballs to a plate and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add 2 more tablespoons of olive oil to the same pot. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, and granulated sugar. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min
- 5
Carefully return the browned meatballs to the simmering marinara sauce. Ensure the meatballs are mostly submerged. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the meatballs are cooked through and the flavors have melded. Stir occasionally to prevent sticking.
⏱️ 25 min
- 6
While the meatballs and sauce are simmering, cook the spaghetti according to package directions in a separate pot of salted boiling water until al dente. Drain well.
⏱️ 10 min
- 7
Taste the marinara sauce and adjust seasoning (salt, pepper, or a pinch more sugar) if necessary. Serve the classic beef meatballs and marinara sauce hot over the cooked spaghetti. Garnish generously with freshly grated Parmesan cheese and chopped fresh basil.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Beef Meatballs Marinara
Ingredients
For the Meatballs
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 cup plain breadcrumbs
- 1 egg, large
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons milk, whole or 2%
- 2 tablespoons olive oil, for browning
For the Marinara Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For Serving
- 1 pound spaghetti, or pasta of choice
- 1/2 cup Parmesan cheese, freshly grated, for garnish
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, grated Parmesan cheese, minced garlic, chopped fresh parsley, dried oregano, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and milk. Mix gently with your hands until just combined; do not overmix. Form the mixture into 1 1/2-inch meatballs.
⏱️ 10 min - 2
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the meatballs on all sides. They don't need to be cooked through, just nicely browned. Remove the browned meatballs to a plate and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add 2 more tablespoons of olive oil to the same pot. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, and granulated sugar. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min - 5
Carefully return the browned meatballs to the simmering marinara sauce. Ensure the meatballs are mostly submerged. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the meatballs are cooked through and the flavors have melded. Stir occasionally to prevent sticking.
⏱️ 25 min - 6
While the meatballs and sauce are simmering, cook the spaghetti according to package directions in a separate pot of salted boiling water until al dente. Drain well.
⏱️ 10 min - 7
Taste the marinara sauce and adjust seasoning (salt, pepper, or a pinch more sugar) if necessary. Serve the classic beef meatballs and marinara sauce hot over the cooked spaghetti. Garnish generously with freshly grated Parmesan cheese and chopped fresh basil.
⏱️ 2 min