Cheesy Garlicky Meatballs Marinara (Printer-Friendly)

Tender beef and pork meatballs with garlic and cheese in rich marinara sauce

# What You'll Need:

→ 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 fresh parsley, chopped
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

→ 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

# Step-by-Step Guide:

01 - In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, mozzarella, eggs, minced garlic, onion, parsley, oregano, salt, pepper, and milk. Mix gently until just combined, avoiding overworking the mixture.
02 - Form the mixture into approximately 24 golf ball-sized meatballs, handling gently to maintain texture.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown meatballs in batches for 2-3 minutes per side until golden. 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 to the skillet. Stir well and bring to a gentle simmer.
06 - Nestle the browned meatballs into the marinara sauce. Cover the skillet and simmer on low heat for 20-25 minutes until meatballs are cooked through.
07 - Transfer to serving dishes and garnish with fresh basil. Serve hot with pasta, crusty bread, or polenta as desired.

# Expert Tips:

01 -
  • The beef and pork combination creates meatballs that stay impossibly tender while developing a deep, savory flavor you just cannot get from one meat alone.
  • These freeze beautifully, so I always make a double batch and keep dinner emergencies sorted for months.
02 -
  • Overworking the meat mixture makes tough, rubbery meatballs, so mix only until everything is barely combined and handle them gently when shaping.
  • Browning the meatballs before simmering creates a flavor foundation that transforms the sauce, so do not skip this crucial step even though it takes extra time.
03 -
  • Soak the breadcrumbs in the milk for 5 minutes before adding to the meat mixture for extra tender meatballs.
  • Save some of the browned bits from the bottom of the pan before deglazing, they add incredible depth to the sauce.
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