Beef Meatballs Marinara Sauce (Printable)
Tender beef meatballs simmered in rich marinara, bursting with classic Italian-American flavors.
# What You’ll Need:
→ Meatballs
01 - 1 lb ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup whole milk
04 - 1 large egg
05 - 2 tbsp grated Parmesan cheese
06 - 2 tbsp chopped fresh parsley
07 - 2 garlic cloves, minced
08 - 1 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
11 - 2 tbsp olive oil, for frying
→ Marinara Sauce
12 - 2 tbsp olive oil
13 - 1 medium onion, finely chopped
14 - 3 garlic cloves, minced
15 - 28 oz canned crushed tomatoes
16 - 1 tsp dried basil
17 - 1/2 tsp dried thyme
18 - 1/2 tsp sugar
19 - Salt and pepper, to taste
20 - Fresh basil leaves, for garnish
# How-To Steps:
01 - In a large bowl, combine breadcrumbs with milk and let soak for 2 minutes to soften.
02 - Add ground beef, egg, Parmesan, parsley, garlic, oregano, salt, and pepper to the soaked breadcrumbs. Mix gently until just combined—avoid overmixing to keep meatballs tender.
03 - With damp hands, portion and roll the mixture into 16 meatballs, approximately 1.5 inches in diameter.
04 - Heat olive oil in a large skillet over medium heat. Working in batches, fry meatballs until browned on all sides, 6 to 8 minutes total. Transfer to a plate and set aside.
05 - In a large saucepan, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and sauté for 1 minute until fragrant.
06 - Add crushed tomatoes, dried basil, thyme, sugar, salt, and pepper. Bring to a gentle simmer, stirring to combine.
07 - Nestle browned meatballs into the sauce. Cover partially and simmer for 25 to 30 minutes, occasionally spooning sauce over the top to keep meatballs moist.
08 - Taste and adjust seasoning as needed. Garnish with fresh basil leaves just before serving.
# Expert Advice:
01 -
- The sauce does the real work while you pour yourself something decent and pretend you planned this all along.
- Leftovers somehow taste better, which means youve already won tomorrow.
02 -
- If your meatballs fall apart in the sauce, your panade was too wet or your mix too loose. Next time, let the crumbs soak longer before adding meat.
- The sauce will seem thin when the meatballs go in. It thickens as they release their juices and absorb flavor back. Trust the process.
03 -
- Fry a tiny test patty before shaping all sixteen. Taste it. Adjust. This thirty-second step has saved me from mediocre meatballs more than once.
- The sauce can be made a day ahead. The meatballs can be browned and refrigerated. Combine and simmer when youre ready. This is how you host without panic.