Cheesy Garlicky Meatballs With Marinara (Printable)

Tender Italian meatballs with garlic, cheese, and marinara. Gluten-free options available. Ready in 55 minutes.

# What You Need:

→ For the Meatballs

01 - 1.1 lb ground beef or half beef and half pork
02 - 2/3 cup fresh breadcrumbs, use gluten-free if needed
03 - 1 cup grated mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 2 large eggs
06 - 3 cloves garlic, minced
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground black pepper
11 - 2 tablespoons milk, dairy or plant-based

→ For the Marinara Sauce

12 - 2 tablespoons olive oil
13 - 1 small onion, finely diced
14 - 2 cloves garlic, minced
15 - 28 oz canned crushed tomatoes
16 - 1 teaspoon dried basil
17 - 1/2 teaspoon dried oregano
18 - 1/2 teaspoon sugar
19 - Salt and pepper to taste

→ To Serve

20 - Fresh basil leaves for garnish
21 - Extra grated Parmesan cheese, optional
22 - Cooked spaghetti or gluten-free pasta, optional

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground meat, breadcrumbs, mozzarella, Parmesan, eggs, garlic, parsley, oregano, salt, pepper, and milk. Mix gently until just combined without overworking the mixture.
03 - Shape mixture into 16 to 18 golf ball-sized meatballs and arrange on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until lightly browned and cooked through.
05 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 to 4 minutes until translucent. Add garlic and cook for 1 minute more.
06 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally.
07 - Transfer baked meatballs to the marinara sauce. Cover and simmer for another 10 minutes, allowing flavors to meld.
08 - Garnish with fresh basil and extra Parmesan. Serve hot over pasta or as desired.

# Expert Suggestions:

01 -
  • The mozzarella melts inside each meatball, creating pockets of gooey cheese that surprise you with every forkful.
  • Garlic shows up twice, in the meat and the sauce, so the flavor is bold without being overpowering.
  • Baking the meatballs first means less mess and more even browning, then they finish in the sauce to soak up all that tomatoey goodness.
  • You can make a big batch and freeze half, so future dinners are already halfway done.
02 -
  • Dont overmix the meat mixture or the meatballs will turn out dense and rubbery instead of tender.
  • Baking the meatballs first instead of frying them gives you more control, less mess, and a better texture overall.
  • Let the meatballs simmer in the sauce for at least 10 minutes so they absorb the marinara and the flavors really meld together.
03 -
  • Use a small cookie scoop to portion the meatballs so they all turn out the same size and cook evenly.
  • Add a splash of red wine to the marinara while it simmers for extra depth and richness.
  • Freeze unbaked meatballs on a tray first, then transfer them to a bag so you can bake as many as you need straight from frozen.
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