Cheesy Garlicky Meatballs With Marinara (Printable View)

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

# What You'll 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 Advice:

01 -
  • The mozzarella melts into pockets of gooey richness that surprise you with every bite.
  • Baking the meatballs first means less mess and more even browning without constant flipping.
  • The marinara tastes like it simmered all day, but it comes together in under 20 minutes.
  • Gluten-free swaps work seamlessly, so no one at the table feels left out.
02 -
  • Don't overmix the meatball mixture, once everything is just combined, stop, or they'll turn out dense and chewy.
  • Baking the meatballs instead of frying them means less oil splatter and more even cooking, plus you can walk away while they're in the oven.
  • Let the sauce simmer with the meatballs for at least 10 minutes, that's when the magic happens and the flavors really come together.
03 -
  • Wet your hands lightly before rolling the meatballs, it keeps the mixture from sticking to your fingers.
  • Add a splash of red wine to the marinara after the garlic blooms, it adds depth and a subtle richness that makes the sauce taste like it's been simmering for hours.
  • If the meatballs start to brown too quickly in the oven, tent the baking sheet loosely with foil for the last few minutes.
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