Beef Meatballs Marinara Sauce (Printable)

Juicy beef meatballs cooked in a savory, aromatic marinara sauce with Italian-American flair.

# What You'll Need:

→ For the Meatballs

01 - 1 lb ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup whole milk
04 - 1 large egg
05 - 2 tbsp grated Parmesan cheese
06 - 2 tbsp chopped fresh parsley
07 - 2 garlic cloves, minced
08 - 1 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
11 - 2 tbsp olive oil for frying

→ For the Marinara Sauce

12 - 2 tbsp olive oil
13 - 1 medium onion, finely chopped
14 - 3 garlic cloves, minced
15 - 28 oz canned crushed tomatoes
16 - 1 tsp dried basil
17 - 1/2 tsp dried thyme
18 - 1/2 tsp sugar
19 - Salt and pepper to taste
20 - Fresh basil leaves for garnish

# How-To Steps:

01 - In a large bowl, soak the breadcrumbs in milk for 2 minutes until absorbed.
02 - Add ground beef, egg, Parmesan, parsley, garlic, oregano, salt, and pepper to the soaked breadcrumbs. Mix until just combined—avoid overmixing to keep meatballs tender.
03 - With damp hands to prevent sticking, shape the mixture into 16 meatballs, approximately 1.5 inches in diameter.
04 - Heat olive oil in a large skillet over medium heat. Fry meatballs in batches, turning to brown all sides evenly, about 6–8 minutes total. Transfer to a plate and set aside.
05 - Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add garlic and sauté for 1 minute until fragrant.
06 - Stir in crushed tomatoes, basil, thyme, sugar, salt, and pepper. Bring the mixture to a gentle simmer, stirring to incorporate all seasonings.
07 - Gently add browned meatballs to the sauce. Cover partially and simmer for 25–30 minutes, occasionally spooning sauce over the meatballs to ensure even coating.
08 - Taste the sauce and adjust seasoning as needed. Garnish with fresh basil leaves before serving over spaghetti, polenta, or in crusty rolls.

# Expert Advice:

01 -
  • The milk soaked breadcrumbs are the secret to meatballs that stay incredibly moist
  • Simmering them right in the sauce infuses every bite with deep tomato flavor
  • These reheat beautifully for leftovers, sometimes tasting even better the next day
02 -
  • Overmixing the meat mixture makes tough rubbery meatballs, stop as soon as ingredients are combined
  • Letting the meatballs rest in the sauce for at least 10 minutes before serving helps them stay juicy
  • The sauce should be gently simmering, not boiling violently, or the meatballs may fall apart
03 -
  • Use a combination of beef and pork for even more flavor and moisture
  • Let the meat mixture rest in the refrigerator for 30 minutes before shaping, they hold together better
  • Grate a little extra Parmesan over the finished dish right before serving

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