Beef Meatballs Marinara Sauce

My tiny apartment kitchen smelled incredible the first time I made these meatballs—so good that my roommate knocked on my door asking if I'd ordered Italian takeout.

I served these at a casual dinner party once and watched my friend take three meatballs before even touching her pasta.

Ingredients

• 500 g ground beef: The fat content here does heavy lifting for juiciness so dont go extra lean
• 1/2 cup breadcrumbs: Soaking these in milk first is the secret trick my grandmother swore by
• 1/4 cup grated Parmesan: Freshly grated melts better than the pre shredded stuff
• 1 large egg: Room temperature eggs blend more evenly into the mixture
• 2 cloves garlic: Minced finely so no one bites into a raw chunk
• 2 tbsp fresh parsley: Dried works in a pinch but fresh adds brightness you can taste
• 1/4 cup milk: Whole milk creates the most tender texture
• 1 tsp salt: This seasons the meat from the inside out
• 1/2 tsp black pepper: Freshly cracked adds a little warmth
• 2 tbsp olive oil: A fruity oil adds depth to the sauce base
• 1 small onion: Finely chopped it practically disappears into the sauce
• 3 cloves garlic: More garlic in the sauce because you can never have too much
• 800 g canned crushed tomatoes: San Marzano tomatoes make a noticeably sweeter sauce
• 1 tsp dried oregano: Rub it between your palms to wake up the oils
• 1/2 tsp dried basil: Adds that classic Italian herb background
• 1/2 tsp sugar: Just enough to balance the acidity of the tomatoes
• Fresh basil: Torn by hand at the end for that final pop of color

Instructions

Preheat your oven:

Get it to 200°C and line a baking sheet while you work

Soak the breadcrumbs:

Combine them with the milk in a small bowl and let sit for 5 minutes before mixing into the beef

Mix everything gently:

Use your hands to combine the beef soaked breadcrumbs Parmesan egg garlic parsley salt and pepper until just barely holding together

Shape the meatballs:

Form 16 even balls about the size of a golf ball and place them on your prepared baking sheet

Bake until browned:

Pop them in for 15 to 18 minutes until they develop a nice golden crust on the outside

Start the sauce base:

Heat olive oil in a large pan over medium heat then cook the onion for 3 to 4 minutes until it turns translucent

Add the aromatics:

Stir in the garlic for just 1 minute until fragrant but not browned

Build the sauce:

Pour in the crushed tomatoes then add oregano basil sugar salt and pepper before bringing everything to a gentle bubble

Let them simmer together:

Nestle the baked meatballs into the sauce cover and cook on low for 15 to 20 minutes

Serve and enjoy:

Spoon over pasta with fresh basil and extra Parmesan on top

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This recipe became my go to for snowy Sundays when I want something that feels like a hug but dont want to spend hours at the stove.

Making Them Ahead

Ive learned that forming the meatballs the night before and keeping them covered in the fridge actually improves their texture.

Serving Ideas

Beyond pasta these meatballs shine in subs over polenta or even just with a hunk of crusty bread to soak up the sauce.

Freezing Tips

Double the recipe and freeze half before adding them to the sauce for an emergency weeknight meal.

• Freeze meatballs on a baking sheet first so they dont stick together
• Store in freezer bags for up to 3 months
• Thaw overnight in the fridge before reheating in sauce

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Theres something about homemade meatballs that makes even a Tuesday dinner feel special.

Common Recipe Questions

→ How can I ensure the meatballs stay tender and moist?

Mix ingredients gently without overworking the meat and include milk and breadcrumbs to retain moisture.

→ What’s the best way to cook the meatballs evenly?

Shape uniform meatballs and bake them on a lined sheet to promote even cooking and browning.

→ Can I make the sauce ahead of time?

Yes, the marinara sauce can be prepared in advance and reheated gently before adding the meatballs.

→ Which herbs enhance the sauce's flavor?

Dried oregano and basil are used during simmering, with fresh basil added before serving for brightness.

→ Are there good substitutions for ground beef?

For a lighter option, substitute half the beef with ground turkey or chicken without compromising texture.