Beef Meatballs Homemade Marinara

My tiny apartment kitchen smelled incredible the first time I attempted homemade meatballs, even though I burned my arm on the oven rack trying to peek at them too soon. That Sunday afternoon experiment taught me that good meatballs are worth every bit of effort.

Last winter my neighbor Elena knocked on my door because the aroma had filled the hallway. She shared her grandmothers trick about adding sugar to balance the tomatoes and we ended up eating meatballs together at my tiny kitchen table until midnight.

Ingredients

• 500 g (1 lb) ground beef: Choose beef with about 20% fat content for the juiciest results
• 1/2 cup breadcrumbs: These create structure and prevent the meatballs from becoming dense
• 1/4 cup grated Parmesan cheese: Adds umami depth that makes all the difference
• 1 large egg: The binder that holds everything together beautifully
• 2 tbsp milk: Soaking breadcrumbs in milk ensures tenderness
• 2 garlic cloves, minced: Fresh garlic beats garlic powder every single time
• 2 tbsp chopped fresh parsley: Brightens the rich flavors perfectly
• 1 tsp dried oregano: Classic Italian herb that defines the taste
• 1/2 tsp salt and 1/2 tsp pepper: Season generously but taste as you go
• 2 tbsp olive oil (for frying): Use a light olive oil for high heat cooking
• 2 tbsp olive oil (for sauce): Extra virgin olive oil adds fruity notes to the sauce base
• 1 small onion, finely chopped: Creates the aromatic foundation of the marinara
• 3 garlic cloves, minced: More garlic for the sauce because garlic is life
• 800 g (28 oz) canned crushed tomatoes: San Marzano tomatoes are worth the extra cost
• 1 tbsp tomato paste: Concentrated tomato flavor that adds richness
• 1 tsp dried basil and oregano: The classic Italian herb duo
• 1/2 tsp sugar: Balances acidity from the tomatoes
• 1/2 tsp salt and 1/4 tsp pepper: Adjust to your personal taste preference
• Pinch of red pepper flakes: Adds just enough warmth without overwhelming heat
• 2 tbsp chopped fresh basil or parsley: Fresh herbs at the end make everything pop

Instructions

Mix the meatball base:

Combine ground beef, breadcrumbs, Parmesan, egg, milk, garlic, parsley, oregano, salt, and pepper in a large bowl. Mix gently with your hands until just combined. Overworking makes them tough.

Shape the meatballs:

Form the mixture into 16 to 18 golf ball sized rounds. Wet your hands slightly to prevent sticking.

Brown the meatballs:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook meatballs in batches for 5 to 6 minutes until browned on all sides. Transfer to a plate.

Start the sauce base:

Heat 2 tablespoons olive oil in the same skillet. Cook onion for 3 to 4 minutes until softened. Add garlic and sauté for 1 minute until fragrant.

Build the marinara:

Stir in crushed tomatoes, tomato paste, basil, oregano, sugar, salt, pepper, and red pepper flakes. Bring to a gentle simmer.

Simmer together:

Return meatballs to the sauce. Cover and simmer on low heat for 20 to 25 minutes. Turn meatballs occasionally until cooked through.

Finish and serve:

Taste and adjust seasoning as needed. Garnish with fresh basil or parsley before serving over pasta or with crusty bread.

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These meatballs have become my go to comfort food. There is something so satisfying about the whole process, from mixing the cold meat with my hands to watching the sauce bubble away on the stove.

Making The Sauce Your Own

The beauty of marinara is how forgiving it is. I have made this sauce with whatever herbs I had in the drawer and it always turns out delicious. Taste as you go and trust your instincts.

Freezing For Later

Double the recipe and freeze half for busy weeknights. The meatballs actually taste better after sitting in the sauce for a day or two. Let the flavors develop and you will thank yourself later.

Serving Ideas

These meatballs are incredibly versatile. Serve them over spaghetti for the classic treatment or nestle them in a crusty roll for meatball sandwiches.

• Try polenta instead of pasta for a cozy winter meal
• Makes incredible meatball subs with melted mozzarella
• Leftover meatballs reheat beautifully for quick lunches

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I hope these meatballs bring as much comfort to your kitchen as they have to mine. There is nothing quite like a homemade meal to make a house feel like home.

Recipe FAQs

→ How do I keep meatballs tender and juicy?

Mix ingredients gently without overworking the meat to keep meatballs tender. Including breadcrumbs and milk adds moisture, ensuring juicy bites.

→ What is the best way to brown meatballs evenly?

Heat olive oil over medium heat and cook meatballs in batches, turning to brown all sides uniformly without overcrowding the pan.

→ Can I use fresh herbs instead of dried?

Yes, fresh parsley and basil can enhance flavor. Add fresh herbs towards the end of cooking to preserve their aroma and vibrancy.

→ How long should meatballs simmer in the sauce?

Simmer meatballs gently in the marinara sauce for 20–25 minutes, turning occasionally, to allow flavors to meld and meat to cook through.

→ What sides complement this dish well?

This dish pairs beautifully with spaghetti, creamy polenta, or rustic crusty bread to soak up the rich marinara sauce.