The Best Marinara Sauce Meatballs
Get ready to elevate your dinner game with "The Best Marinara Sauce Meatballs," a rich and hearty dish that's comfort food at its finest! These tender, flavor-packed meatballs are made with a perfectly balanced blend of ground beef and pork, enriched with Parmesan cheese, breadcrumbs, fresh parsley, and a hint of garlic for a homemade taste that truly shines. Simmered in a fragrant, made-from-scratch marinara sauce infused with crushed tomatoes, aromatic herbs, and a touch of sweetness, these meatballs are irresistibly juicy and bursting with Italian-inspired flavor. Perfect served over al dente spaghetti, alongside crusty bread, or even as an appetizer for your next gathering, this recipe will quickly become a family favorite. With just 20 minutes of prep time and simple ingredients, you'll have an impressive, restaurant-quality dish right at home!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 cup breadcrumbs
- 0.5 cup milk
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 3 garlic cloves, minced
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 medium onion, finely diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar
- 0.5 cup water
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan cheese, egg, 2 minced garlic cloves, parsley, salt, and black pepper. Mix gently until just combined; avoid overmixing.
Roll the mixture into evenly sized meatballs, about 1.5 inches in diameter. You should have approximately 20-24 meatballs.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches (do not overcrowd the pan) and sear them on all sides until browned, about 5-6 minutes total. Remove the meatballs and set them aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes, or until softened and translucent. Add the remaining minced garlic and cook for another 30 seconds until fragrant.
Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color. Then add the crushed tomatoes, water, sugar, oregano, basil, and red pepper flakes (if using). Stir to combine.
Bring the sauce to a gentle simmer. Add the meatballs back into the skillet, nestling them into the sauce.
Cover the skillet and let the meatballs simmer over low heat for 25-30 minutes, or until the meatballs are cooked through (internal temperature of 165°F). Stir occasionally to prevent sticking.
Taste and adjust the seasoning with additional salt, pepper, or sugar as needed.
Serve the meatballs and marinara sauce over spaghetti, with crusty bread, or as a stand-alone dish. Garnish with fresh parsley and extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 9.5 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 187 mg | 14% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 827 mg | 18% | |
*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.
