Cheesy Garlicky Meatballs Marinara (Printable version)

Tender beef and pork meatballs loaded with garlic and cheese, simmered in rich Italian marinara sauce.

# Ingredient List:

→ For the Meatballs

01 - 1.1 lb ground beef
02 - 0.55 lb ground pork
03 - 1 cup fresh breadcrumbs
04 - 1 cup grated Parmesan cheese
05 - 1 cup shredded mozzarella cheese
06 - 2 large eggs
07 - 3 garlic cloves, minced
08 - 1 small onion, finely chopped
09 - 2 tablespoons chopped fresh parsley
10 - 1 teaspoon dried oregano
11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 0.25 cup whole milk
14 - 2 tablespoons olive oil for frying

→ For the Marinara Sauce

15 - 2 tablespoons olive oil
16 - 2 garlic cloves, minced
17 - 28 oz canned crushed tomatoes
18 - 1 teaspoon dried basil
19 - 1 teaspoon dried oregano
20 - 0.5 teaspoon crushed red pepper flakes
21 - 1 teaspoon sugar
22 - Salt and pepper to taste
23 - Fresh basil for garnish

# How-To Steps:

01 - In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, mozzarella, eggs, minced garlic, onion, parsley, oregano, salt, pepper, and milk. Mix until just combined without overworking the mixture.
02 - Shape the mixture into golf ball-sized meatballs, approximately 24 pieces total.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the meatballs in batches for 2 to 3 minutes per side. Remove and set aside.
04 - In the same skillet, add 2 tablespoons olive oil and sauté minced garlic for 1 minute until fragrant.
05 - Add crushed tomatoes, basil, oregano, red pepper flakes, sugar, salt, and pepper. Stir well and bring to a simmer.
06 - Gently nestle the browned meatballs into the sauce. Cover and simmer on low heat for 20 to 25 minutes until meatballs are cooked through.
07 - Serve hot, garnished with fresh basil. Accompany with pasta, crusty bread, or polenta if desired.

# Expert Advice:

01 -
  • They're forgiving enough for weeknight cooking but impressive enough to serve guests without apology.
  • The mix of beef and pork creates a depth of flavor that makes people ask for your secret ingredient (it's just patience).
  • You can make them gluten-free without any fussing or special techniques.
02 -
  • Don't overmix the meatball mixture or they'll become tough and dense—gently combine and stop the moment everything is incorporated.
  • Browning the meatballs in batches is worth the extra time because it creates a flavorful crust that ordinary boiled meatballs never achieve.
03 -
  • Mix the meatball ingredients with your hands rather than an electric mixer to maintain control and keep the texture light.
  • Keep your hands wet while shaping to prevent the mixture from sticking and tearing as you work.
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