Cheesy Garlicky Meatballs With Marinara (Printable)

Juicy Italian meatballs enriched with garlic and cheese, simmered in homemade marinara sauce for ultimate comfort.

# 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 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

# Directions:

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 Tips:

01 -
  • Every meatball hides a gooey center of melted mozzarella that stretches when you cut into it
  • The garlic gets sweet and mellow as it bakes, so you can use as much as you want without overpowering the dish
  • It's forgiving enough for a weeknight but impressive enough to serve when someone's watching
  • Leftovers taste even better the next day after the flavors soak in overnight
02 -
  • Don't squeeze or pack the meatballs too tightly when shaping them, or they'll turn out dense instead of tender and juicy
  • Let the marinara simmer long enough for the raw tomato taste to cook off and the flavors to soften into each other
  • If the sauce looks too thick, add a splash of pasta water or broth to loosen it up without losing flavor
03 -
  • Wet your hands before rolling each meatball so the mixture doesn't stick to your palms and the shapes stay smooth
  • Add a splash of red wine to the marinara for a deeper, richer flavor that tastes like it's been simmering all day
  • Use a small ice cream scoop to portion the meatballs evenly so they all cook at the same rate
  • Don't skip the sugar in the sauce, it balances the acidity and makes the tomatoes taste sweeter and more rounded
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