Beef Meatballs Marinara Sauce (Printable)
Tender beef meatballs simmered in a rich, aromatic marinara sauce with herbs and garlic.
# What You'll Need:
→ For the Meatballs
01 - 1.1 pounds 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 tablespoons fresh parsley, chopped
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
→ For the Marinara Sauce
10 - 2 tablespoons olive oil
11 - 1 small onion, finely chopped
12 - 2 cloves garlic, minced
13 - 28 ounces canned crushed tomatoes
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1/2 teaspoon red pepper flakes
17 - 1 teaspoon sugar
18 - Salt and black pepper, to taste
→ Optional Serving
19 - Fresh basil leaves
20 - Extra grated Parmesan
21 - Cooked spaghetti or crusty bread
# Directions:
01 - Combine breadcrumbs and milk in a large bowl. Allow the mixture to soak for 2 minutes until the breadcrumbs absorb the liquid.
02 - Add ground beef, egg, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper to the bowl. Mix gently with your hands until just combined—avoid overmixing to keep the meatballs tender.
03 - Form the mixture into 16 equal-sized balls, rolling them lightly between your palms. Do not pack them too tightly.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs in batches, cooking for about 5–6 minutes total until browned on all sides. Remove from the skillet and set aside—they do not need to be fully cooked at this stage.
05 - In the same skillet, add the remaining tablespoon of olive oil. Sauté the finely chopped onion for 3–4 minutes until soft and translucent.
06 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
07 - Pour in the crushed tomatoes, then add oregano, basil, red pepper flakes, sugar, salt, and pepper. Stir well and let the sauce simmer for 5 minutes to allow the flavors to meld.
08 - Return the browned meatballs to the sauce, cover the skillet, and reduce heat to low. Simmer for 20–25 minutes, turning the meatballs once halfway through, until they are cooked through and the sauce has thickened.
09 - Serve hot over cooked spaghetti, topped with fresh basil leaves and extra grated Parmesan. Alternatively, enjoy with crusty bread for dipping.
# Expert Hints:
01 -
- The meatballs stay impossibly tender thanks to the milk-soaked breadcrumbs
- Simmering them in the sauce infuses every bite with deep, rich flavor
- Leftovers taste even better the next day, if they last that long
02 -
- Overmixing the meat makes tough, rubbery meatballs, mix just until combined
- Letting the sauce simmer uncovered for the last few minutes thickens it nicely
- The meatballs release some fat into the sauce, which actually adds depth—do not skim it off
03 -
- Use a cookie scoop to get perfectly uniform meatballs every time
- Adding a splash of red wine to the sauce adds depth without being overpowering