Meatballs Marinara
Juicy, flavorful, and utterly comforting, this Meatballs Marinara recipe turns simple ingredients into a classic Italian-inspired dish that’s perfect for any occasion. Made with a mix of ground beef and pork for extra tenderness, these meatballs are infused with garlic, Parmesan, and fresh parsley, then seared to golden perfection before simmering in a rich, aromatic marinara sauce. The homemade sauce, featuring crushed tomatoes, basil, and a hint of red pepper flakes, strikes the perfect balance of sweetness and spice. Ready in under an hour, this hearty dish makes a satisfying dinner when served over pasta, paired with crusty bread, or enjoyed solo as a main. Easy enough for weeknights yet special enough for entertaining, Meatballs Marinara is a timeless crowd-pleaser your family will love.
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 0.5 cup breadcrumbs
- 0.5 cup parmesan cheese
- 0.25 cup milk
- 1 egg
- 2 garlic cloves, minced
- 2 tbsp parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 28 oz canned crushed tomatoes
- 1 yellow onion, finely chopped
- 2 tbsp basil, chopped
- 0.25 tsp crushed red pepper flakes
- 1 tsp sugar
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, chopped parsley, salt, and black pepper. Mix gently with your hands until evenly incorporated, being careful not to overmix.
Shape the mixture into 1 1/2-inch meatballs (you should get about 16-18 meatballs). Set the meatballs aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches if necessary, add the meatballs to the skillet. Sear them on all sides until browned, about 5 minutes total. Note: The meatballs don’t need to be fully cooked as they'll finish cooking in the sauce.
Remove the meatballs from the skillet and set aside on a plate. In the same skillet, add the finely chopped onion and cook until softened, about 3-4 minutes.
Stir in the crushed red pepper flakes and cook for another 30 seconds. Add the canned crushed tomatoes, sugar, and basil. Stir well to combine.
Bring the sauce to a simmer, then add the browned meatballs back into the skillet. Cover the skillet with a lid and let the meatballs simmer in the marinara sauce for 20 minutes, stirring occasionally.
Taste the sauce and adjust seasoning with more salt or sugar if needed.
Serve the meatballs and marinara over cooked pasta, with crusty bread, or on their own as a main dish. Garnish with extra chopped parsley and freshly grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.7 g | 234% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 5093 mg | 221% | |
| Total Carbohydrate | 109.8 g | 40% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 48.5 g | ||
| Protein | 178.0 g | 356% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 933 mg | 72% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4152 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
