Cheesy Garlicky Meatballs Marinara (Printable Version)

Tender beef and pork meatballs with garlic and melted cheeses in rich Italian tomato sauce

# What You Need:

→ For the Meatballs

01 - 1.1 lb ground beef
02 - 0.55 lb ground pork
03 - 1 cup fresh breadcrumbs
04 - 1 cup grated Parmesan cheese
05 - 1 cup shredded mozzarella cheese
06 - 2 large eggs
07 - 3 garlic cloves, minced
08 - 1 small onion, finely chopped
09 - 2 tablespoons chopped fresh parsley
10 - 1 teaspoon dried oregano
11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 0.25 cup whole milk
14 - 2 tablespoons olive oil for frying

→ For the Marinara Sauce

15 - 2 tablespoons olive oil
16 - 2 garlic cloves, minced
17 - 28 oz canned crushed tomatoes
18 - 1 teaspoon dried basil
19 - 1 teaspoon dried oregano
20 - 0.5 teaspoon crushed red pepper flakes
21 - 1 teaspoon sugar
22 - Salt and pepper to taste
23 - Fresh basil for garnish

# How-to Steps:

01 - In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, mozzarella, eggs, minced garlic, onion, parsley, oregano, salt, pepper, and milk. Mix until just combined without overworking the mixture.
02 - Shape the mixture into golf ball-sized meatballs, approximately 24 pieces total.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the meatballs in batches for 2 to 3 minutes on each side. Remove and set aside.
04 - In the same skillet, add 2 tablespoons olive oil. Sauté minced garlic for 1 minute until fragrant.
05 - Add crushed tomatoes, basil, oregano, red pepper flakes, sugar, salt, and pepper to the skillet. Stir well and bring to a simmer.
06 - Gently nestle the browned meatballs into the sauce. Cover and simmer on low heat for 20 to 25 minutes until meatballs are cooked through.
07 - Transfer to serving dishes and garnish with fresh basil. Serve hot with pasta, bread, or polenta as desired.

# Expert Advice:

01 -
  • The combination of two cheeses creates these incredible little pockets of gooey goodness that burst in your mouth with each bite.
  • The sauce develops this incredible depth as the meatballs simmer, absorbing all those meaty flavors while infusing the meat with tomato richness.
02 -
  • Never, ever press down on the meatballs while theyre browning – I learned this painful lesson when all the juices escaped and left me with tough, dry spheres.
  • Adding a teaspoon of sugar to the marinara doesnt make it sweet, but rather balances the acidity of the tomatoes in a way that transformed my sauce forever.
03 -
  • Let the mixed meatball ingredients rest for 15 minutes before shaping to allow the breadcrumbs to fully absorb the moisture, resulting in a more tender final texture.
  • Reserve a small handful of the grated cheeses to sprinkle over the finished dish just before serving – this final touch creates an irresistible aroma that elevates the entire experience.
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