Beef Meatballs Marinara Sauce (Printable)
Juicy beef meatballs cooked tender in a flavorful marinara, ideal with pasta or bread.
# What You’ll Need:
→ For the Meatballs
01 - 1 lb ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1/4 cup milk
08 - 1 tsp salt
09 - 1/2 tsp freshly ground black pepper
→ For the Marinara Sauce
10 - 2 tbsp olive oil
11 - 1 small onion, finely chopped
12 - 3 cloves garlic, minced
13 - 28 oz canned crushed tomatoes
14 - 1 tsp dried oregano
15 - 1/2 tsp dried basil
16 - 1/2 tsp sugar
17 - Salt and pepper, to taste
18 - Fresh basil, torn (for serving)
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, milk, salt, and pepper. Mix gently by hand until just combined—do not overmix.
03 - Shape mixture into 16 evenly sized meatballs and place them onto the prepared baking sheet.
04 - Bake for 15–18 minutes, until lightly browned and cooked through.
05 - While the meatballs bake, heat olive oil in a large skillet or saucepan over medium heat. Add onion and cook for 3–4 minutes until softened.
06 - Add garlic and cook for 1 minute until fragrant.
07 - Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper. Bring to a gentle simmer.
08 - Add baked meatballs to the sauce. Cover and simmer on low for 15–20 minutes, allowing flavors to meld.
09 - Serve hot, topped with fresh basil and extra Parmesan if desired.
# Expert Advice:
01 -
- The milk soaked breadcrumbs keep the meatballs tender enough to melt in your mouth
- Simmering them in the sauce lets the flavors marry into something restaurant worthy
- Leftovers taste even better the next day if they last that long
02 -
- Overmixing the meat makes tough rubbery meatballs so mix until just combined
- The sugar might seem unusual but it cuts the acidity without making the sauce taste sweet
- Letting the meatballs rest in the sauce for even 10 minutes improves the texture dramatically
03 -
- Fry a tiny bit of the meat mixture to test seasoning before shaping all the meatballs
- Use a cookie scoop for perfectly uniform meatballs every time