Juicy Beef Meatballs Marinara (Print Version)
Tender beef meatballs simmered in rich, aromatic marinara sauce, perfect for pasta or appetizers.
# What You Need:
→ For the Meatballs
01 - 1.1 lb ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup whole milk
04 - 1 large egg
05 - 1/4 cup grated Parmesan cheese
06 - 2 cloves garlic, minced
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp salt
09 - 1/2 tsp black pepper
→ For the Marinara Sauce
10 - 2 tbsp olive oil
11 - 1 small onion, finely chopped
12 - 2 cloves garlic, minced
13 - 28 oz canned crushed tomatoes
14 - 1 tsp dried oregano
15 - 1 tsp dried basil
16 - 1/2 tsp red pepper flakes
17 - 1 tsp sugar
18 - Salt and black pepper, to taste
→ To Serve
19 - Fresh basil leaves
20 - Extra grated Parmesan
21 - Cooked spaghetti or crusty bread
# How To Make:
01 - Combine breadcrumbs and milk in a large bowl. Allow to soak for 2 minutes until absorbed.
02 - Add ground beef, egg, Parmesan, garlic, parsley, salt, and pepper to the bowl. Mix gently until just combined—avoid overmixing to maintain tenderness.
03 - Form the mixture into 16 equal-sized balls, approximately 1.5 inches in diameter.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs in batches, cooking until browned on all sides, about 5–6 minutes total. Remove and set aside—interior does not need to be fully cooked.
05 - Add remaining tablespoon of olive oil to the same skillet. Cook onion until softened and translucent, 3–4 minutes.
06 - Stir in minced garlic and cook for 1 minute until fragrant, taking care not to burn.
07 - Add crushed tomatoes, oregano, basil, red pepper flakes, sugar, salt, and pepper. Stir well to combine and simmer for 5 minutes.
08 - Return browned meatballs to the sauce, cover, and reduce heat to low. Simmer for 20–25 minutes, turning once halfway through, until meatballs are fully cooked and sauce has thickened.
09 - Plate over spaghetti, garnish with fresh basil and additional Parmesan, or serve alongside crusty bread for dipping.
# Expert Tips:
01 -
- The meatballs stay impossibly tender because the breadcrumbs soak in milk first, a trick my Italian neighbors grandmother swore by.
- Simmering them right in the sauce means every bite absorbs that slow-cooked tomato flavor.
02 -
- Overmixing the meat mixture activates proteins and makes tough meatballs, mix just until combined.
- The meatballs will continue cooking in the sauce, so do not worry if they are slightly pink inside after searing.
03 -
- A splash of red wine in the sauce adds depth, let it reduce for a minute before adding tomatoes.
- Freeze uncooked meatballs on a baking sheet first, then transfer to a bag for easy weeknight meals.