Tender Beef Meatballs Marinara (Printable)
Tender beef meatballs cooked in a rich marinara sauce, perfect for pasta or crusty bread.
# What You’ll Need:
→ For the Meatballs
01 - 1.1 lbs ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup whole milk
04 - 1 large egg
05 - 1/3 cup grated Parmesan cheese
06 - 2 cloves garlic, minced
07 - 2 tbsp chopped fresh parsley
08 - 1 tsp dried oregano
09 - 1 tsp salt
10 - 1/2 tsp ground black pepper
→ For the Marinara Sauce
11 - 2 tbsp olive oil
12 - 1 small onion, finely chopped
13 - 3 cloves garlic, minced
14 - 28 oz can crushed tomatoes
15 - 1 tbsp tomato paste
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, for garnish (optional)
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine breadcrumbs and milk; let soak for 3 minutes. Add ground beef, egg, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined.
03 - Roll mixture into 16 golf ball-sized meatballs and place on the prepared baking sheet.
04 - Bake meatballs for 12-15 minutes, until browned and almost cooked through.
05 - Heat olive oil in a large skillet or saucepan over medium heat. Add onion and sauté for 4 minutes until translucent. Add garlic and cook for 1 minute.
06 - Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, basil, thyme, sugar, salt, and pepper. Simmer uncovered for 10 minutes.
07 - Add baked meatballs to the sauce. Simmer gently for 15 minutes, occasionally spooning sauce over meatballs, until fully cooked.
08 - Garnish with fresh basil if desired. Serve hot over pasta or with crusty bread.
# Expert Advice:
01 -
- The meatballs stay incredibly tender thanks to a milk soaked breadcrumb trick I wish I'd known years ago
- Baking first then simmering creates that perfect crust while keeping them juicy inside
- Homemade marinara comes together faster than delivery would arrive
02 -
- Overmixing the meat mixture makes tough rubbery meatballs, so stop as soon as ingredients are combined
- The meatballs will continue cooking in the sauce, so don't worry if they seem slightly underdone when they come out of the oven
- Let the sauce simmer uncovered to thicken naturally—adding water or covering dilutes the flavor you've built
03 -
- Use a cookie scoop to get evenly sized meatballs that cook at the same rate
- Grate your own Parmesan instead of using pre grated for better melting and flavor