Beef Meatballs in Marinara (Printable)

Tender beef meatballs in a rich, aromatic marinara sauce served over pasta or with crusty bread.

# What You'll Need:

→ Meatballs

01 - 1.1 pounds ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup whole milk
04 - 1 large egg
05 - 1/3 cup grated Parmesan cheese
06 - 2 cloves garlic, minced
07 - 2 tablespoons chopped fresh parsley
08 - 1 teaspoon dried oregano
09 - 1 teaspoon salt
10 - 1/2 teaspoon ground black pepper

→ Marinara Sauce

11 - 2 tablespoons olive oil
12 - 1 small onion, finely chopped
13 - 3 cloves garlic, minced
14 - 28 ounces crushed tomatoes
15 - 1 tablespoon tomato paste
16 - 1 teaspoon dried basil
17 - 1/2 teaspoon dried thyme
18 - 1/2 teaspoon sugar
19 - Salt and pepper to taste
20 - Fresh basil for garnish

# How-To Steps:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Combine breadcrumbs and milk in a large bowl; let soak for 3 minutes. Add ground beef, egg, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined, being careful not to overwork the mixture.
03 - Roll mixture into 16 golf ball-sized meatballs and place on the prepared baking sheet, spacing evenly.
04 - Bake for 12-15 minutes until browned and almost cooked through.
05 - While meatballs bake, heat olive oil in a large skillet or saucepan over medium heat. Add onion and sauté for 4 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
06 - Stir in tomato paste and cook for 1 minute to deepen flavor. Add crushed tomatoes, basil, thyme, sugar, salt, and pepper. Simmer uncovered for 10 minutes.
07 - Add baked meatballs to the sauce. Simmer gently for 15 minutes, occasionally spooning sauce over meatballs, until fully cooked through.
08 - Garnish with fresh basil if desired. Serve hot over pasta, with crusty bread, or alongside zucchini noodles or polenta.

# Expert Advice:

01 -
  • The sauce simmers into something that tastes like it cooked all day but comes together in under an hour
  • Baking the meatballs first keeps their shape while still getting that tender interior we are all chasing
02 -
  • Overworking the meat mixture makes tough rubbery meatballs, so mix just until everything is combined and then stop touching it
  • The meatballs will continue cooking in the sauce, so pull them from the oven while they are still slightly pink in the center
03 -
  • Wet your hands with cold water before rolling the meatballs and the mixture will not stick to your skin nearly as much
  • Let the meatballs rest on the baking sheet for about 5 minutes after baking so they do not fall apart when you move them to the sauce

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