Meatballs in Marinara

These tender, flavorful meatballs are gently simmered in a rich, homemade marinara sauce until perfectly cooked. A classic Italian-American dish, it's hearty and comforting, ideal for serving with pasta or on a sub roll.

Meatballs in Marinara
  • Prep time: 18 minutes
  • Cook time: 27 minutes
  • Total time: 45 minutes
  • Servings: 4
  • Difficulty: Medium
  • Cuisine: American

Ingredients

  • 1.5 lbs ground beef (80/20 blend)
  • 1/2 cup plain breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 cup milk
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil, divided
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 small onion, finely chopped
  • 1 tsp sugar (optional, to balance acidity)

Instructions

  1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, beaten egg, milk, minced garlic, chopped parsley, oregano, salt, and pepper. Mix gently with your hands until just combined, being careful not to overmix.
  2. Roll the mixture into 1.5-inch meatballs. You should get about 20-24 meatballs.
  3. Heat 1 tablespoon of olive oil in a large Dutch oven or deep skillet over medium-high heat. Add meatballs in batches and brown them on all sides. They don't need to be cooked through, just nicely seared. Remove browned meatballs and set aside.
  4. Add the remaining 1 tablespoon of olive oil to the same pot. Add the finely chopped onion and cook until softened, about 5 minutes.
  5. Stir in the crushed tomatoes, tomato sauce, and sugar (if using). Bring the sauce to a gentle simmer.
  6. Carefully add the browned meatballs to the marinara sauce. Reduce heat to low, cover, and simmer for at least 30-45 minutes, or up to 2 hours, stirring occasionally, until the meatballs are cooked through and tender.
  7. Taste and adjust seasoning as needed. Serve hot with your favorite pasta, polenta, or crusty bread.
  8. Garnish with fresh basil or extra Parmesan cheese, if desired.

Tips

  • Avoid overmixing the meatball mixture, as this can result in tough meatballs. Mix just until ingredients are combined.
  • Brown the meatballs well before adding them to the sauce to develop a richer flavor and help them hold their shape.
  • Simmer the meatballs in the marinara sauce over low heat for at least 30 minutes to allow them to cook through and absorb the flavors of the sauce.
  • For a richer sauce, you can add a splash of red wine to the onion before adding the tomatoes.
  • If you prefer a finer texture, use panko breadcrumbs.
  • Don't skip the browning step; it adds a layer of flavor and helps the meatballs maintain their shape during simmering.
  • Consider adding a bay leaf to the marinara sauce while it simmers for an extra aromatic touch, removing it before serving.

Frequently Asked Questions

Can I use a different type of ground meat?

Yes, you can use a mix of ground beef and pork, or even ground turkey for a lighter version. Adjust cooking time as needed.

How can I store leftover meatballs and marinara?

Store in an airtight container in the refrigerator for up to 3-4 days. It also freezes exceptionally well for up to 3 months.

Can I make the marinara sauce from scratch?

Absolutely. While canned tomatoes are convenient, you can make a fresh marinara sauce with ripe tomatoes, garlic, and herbs.