Cheesy, Garlicky Meatballs With Marinara (Printable Version)

Tender, juicy meatballs with garlic and melted cheese simmered in marinara. Gluten-free option included.

# The Ingredients You'll Need:

→ For the Meatballs

01 - 1.1 lb ground beef or half beef half pork
02 - 2/3 cup fresh breadcrumbs, 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 ounces 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

# Step-by-Step Instructions:

01 - Preheat oven to 400°F and 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 - While meatballs bake, 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.

# Additional Tips::

01 -
  • The cheese melts right into the center of each meatball, creating pockets of creamy surprise with every bite.
  • You can make a huge batch and freeze half, which means dinner is halfway done on those nights when you just cannot deal.
  • Even picky eaters who usually avoid anything remotely fancy will ask for seconds.
  • The marinara tastes like it simmered all day, but it only takes about 15 minutes to come together.
02 -
  • Do not skip the sugar in the marinara, it sounds weird but it cuts the acidity and makes the sauce taste richer and more balanced.
  • Let the meatballs rest for a minute after shaping them so they hold together better in the oven.
  • If your meatballs fall apart, you probably over-mixed the meat or did not use enough binder, so go easy and make sure your eggs and breadcrumbs are evenly distributed.
03 -
  • Use a small cookie scoop to portion the meatballs so they are all the same size and cook evenly.
  • If you want extra crispy edges, broil the meatballs for the last 2 minutes of baking.
  • Add a splash of red wine to the marinara while it simmers for a deeper, more complex flavor.
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