Tender Beef Meatballs Marinara (Printable)

Juicy beef meatballs cooked in a flavorful homemade marinara sauce with herbs and spices.

# What You'll Need:

→ For the Meatballs

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

→ For the Marinara Sauce

12 - 2 tbsp olive oil
13 - 1 small onion, finely chopped
14 - 3 garlic cloves, minced
15 - 28 oz canned crushed tomatoes
16 - 1 tbsp tomato paste
17 - 1 tsp dried basil
18 - 1 tsp dried oregano
19 - 1/2 tsp sugar
20 - 1/2 tsp salt (adjust to taste)
21 - 1/4 tsp ground black pepper
22 - Pinch of red pepper flakes (optional)
23 - 2 tbsp chopped fresh basil or parsley (for serving)

# How-To Steps:

01 - Combine ground beef, breadcrumbs, Parmesan, egg, milk, garlic, parsley, oregano, salt, and pepper in a large bowl. Mix gently until just combined; avoid overworking the meat.
02 - Form the mixture into 16-18 golf ball-sized meatballs, rolling gently between your palms to maintain a tender texture.
03 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides for 5-6 minutes total. Transfer browned meatballs to a plate.
04 - Heat 2 tbsp olive oil in the same skillet. Add onion and cook for 3-4 minutes until softened. Add garlic and sauté for 1 minute until fragrant.
05 - Stir in crushed tomatoes, tomato paste, basil, oregano, sugar, salt, pepper, and red pepper flakes (if using). Bring to a gentle simmer.
06 - Return browned meatballs to the sauce. Cover and simmer on low heat for 20-25 minutes, turning meatballs occasionally, until cooked through and sauce thickens.
07 - Taste and adjust seasoning as needed. Garnish with fresh basil or parsley before serving over pasta, polenta, or with crusty bread.

# Expert Advice:

01 -
  • These meatballs stay incredibly tender thanks to the milk soaked breadcrumbs, a trick I picked up from watching an Italian neighbor cook through her open window
  • The homemade marinara comes together in under an hour but tastes like it simmered all day
02 -
  • Overmixing the meat mixture makes tough rubbery meatballs, so mix until just combined and trust that the egg will do its job
  • Browning meatballs before simmering gives them a crust that holds their shape, and those browned bits left in the pan become the foundation of the sauce's flavor
03 -
  • Roll meatballs with wet hands to prevent sticking, and keep a bowl of water nearby to rinse between batches
  • Letting the meat mixture rest for 15 minutes in the fridge before shaping helps the breadcrumbs absorb the moisture evenly

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