Tender Beef Meatballs Marinara (Printable)
Juicy beef meatballs simmered in rich, aromatic homemade marinara sauce—ideal for comforting meals.
# What You’ll Need:
→ For the Meatballs
01 - 1 pound ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 tablespoons milk
06 - 2 garlic cloves, minced
07 - 2 tablespoons chopped fresh parsley or 1 tablespoon dried
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground black pepper
11 - 2 tablespoons olive oil for frying
→ For the Marinara Sauce
12 - 2 tablespoons olive oil
13 - 1 small onion, finely chopped
14 - 3 garlic cloves, minced
15 - 28 ounces canned crushed tomatoes
16 - 1 tablespoon tomato paste
17 - 1 teaspoon dried basil
18 - 1 teaspoon dried oregano
19 - 1/2 teaspoon sugar
20 - 1/2 teaspoon salt, adjust to taste
21 - 1/4 teaspoon ground black pepper
22 - Pinch of red pepper flakes, optional
23 - 2 tablespoons chopped fresh basil or parsley for serving
# How-To Steps:
01 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, milk, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined; avoid overworking the mixture to maintain tenderness.
02 - Form the mixture into 16-18 golf ball-sized meatballs, ensuring uniform size for even cooking.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides for 5-6 minutes total. Transfer browned meatballs to a plate.
04 - Heat 2 tablespoons olive oil in the same skillet. Add onion and cook for 3-4 minutes until softened. Add garlic and sauté for 1 minute until fragrant.
05 - Stir in crushed tomatoes, tomato paste, basil, oregano, sugar, salt, pepper, and red pepper flakes if using. Bring to a gentle simmer.
06 - Return browned meatballs to the sauce. Cover and simmer on low heat for 20-25 minutes, turning meatballs occasionally, until cooked through and sauce has thickened.
07 - Taste and adjust seasoning as needed. Garnish with fresh basil or parsley before serving over spaghetti, polenta, or with rustic bread.
# Expert Advice:
01 -
- The meatballs stay impossibly tender even after simmering, thanks to a simple trick involving milk and breadcrumbs that my grandmother swore by
- The homemade marinara comes together in the same pan, building layers of flavor while you brown the meatballs
02 -
- Overworking the meat mixture makes tough meatballs, so mix until ingredients just hold together and trust that the gentle touch matters more than you think
- The meatballs finish cooking in the sauce, so do not worry if they are still slightly pink in the center after browning
03 -
- Wet your hands slightly before shaping the meatballs to prevent sticking
- Let the sauce rest for at least 10 minutes off the heat before serving, which lets the flavors settle beautifully