Description
Tender and juicy Italian-style beef meatballs simmered in a rich, flavorful marinara sauce. Perfectly seasoned with garlic, herbs, and Parmesan cheese, these meatballs are browned for added texture and then slow-simmered in a homemade tomato sauce. Ideal served over pasta, in subs, or family-style with crusty bread.
Ingredients
Scale
Meatballs
- 1½ lbs ground beef (80/20 for best flavor)
- ¾ cup Italian-style breadcrumbs
- ½ cup whole milk
- ½ cup freshly grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil (for browning)
Marinara Sauce
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or 1 tablespoon fresh)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon sugar (optional, balances acidity)
- Fresh basil for garnish
Instructions
- Prepare the Meatball Mixture:
In a small bowl, combine breadcrumbs and milk, letting them soak for 5 minutes. In a large bowl, gently mix ground beef, soaked breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, black pepper, and red pepper flakes without overworking the mixture. - Shape the Meatballs:
Roll the mixture into golf-ball-sized meatballs about 1½ inches each. You should get between 16 and 20 meatballs. - Brown the Meatballs:
Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides for approximately 6–8 minutes. They don’t need to be cooked through at this stage. Remove the meatballs and set them aside. - Make the Marinara Sauce:
In the same skillet, add more olive oil if needed. Sauté the diced onion for 3–4 minutes until soft. Add minced garlic and cook for 30 seconds. Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and sugar. Let the sauce simmer for 10 minutes. - Simmer Meatballs in Sauce:
Return the browned meatballs to the pan with the marinara sauce. Cover the pan and simmer gently for 20–25 minutes, until meatballs are cooked through and tender.
Notes
- For extra tenderness, use a mix of beef and pork instead of just beef.
- Grate your own Parmesan cheese for better melt and flavor.
- Add a splash of red wine to the marinara before simmering to deepen flavor.
- For ultra-soft meatballs, substitute half the breadcrumbs with fresh torn bread soaked in milk.
- Serve over pasta, in hoagie subs with melted mozzarella, or alongside creamy polenta.
