Beef Meatballs Homemade Marinara (Printable)
Tender beef meatballs simmered in a rich homemade marinara, ideal for a comforting Italian meal.
# What You'll Need:
→ For the Meatballs
01 - 1 lb ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 tbsp milk
06 - 2 garlic cloves, minced
07 - 2 tbsp chopped fresh parsley or 1 tbsp dried
08 - 1 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/2 tsp ground black pepper
11 - 2 tbsp olive oil for frying
→ For the Marinara Sauce
12 - 2 tbsp olive oil
13 - 1 small onion, finely chopped
14 - 3 garlic cloves, minced
15 - 28 oz canned crushed tomatoes
16 - 1 tbsp tomato paste
17 - 1 tsp dried basil
18 - 1 tsp dried oregano
19 - 1/2 tsp sugar
20 - 1/2 tsp salt, adjust to taste
21 - 1/4 tsp ground black pepper
22 - Pinch of red pepper flakes, optional
23 - 2 tbsp chopped fresh basil or parsley for serving
# Directions:
01 - Combine ground beef, breadcrumbs, Parmesan, egg, milk, garlic, parsley, oregano, salt, and pepper in a large bowl. Mix gently until just combined. Avoid overworking the meat to maintain tenderness.
02 - Form the mixture into 16 to 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, browning on all sides for 5 to 6 minutes total. Transfer browned meatballs to a plate and set aside.
04 - In the same skillet, heat 2 tablespoons olive oil. Add chopped onion and cook for 3 to 4 minutes until softened. Add minced garlic and sauté for 1 minute until fragrant.
05 - Stir in crushed tomatoes, tomato paste, dried basil, dried oregano, sugar, salt, pepper, and red pepper flakes if using. Bring mixture to a gentle simmer.
06 - Return browned meatballs to the sauce. Cover and simmer on low heat for 20 to 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 crusty bread.
# Expert Tips:
01 -
- The combination of breadcrumbs soaked in milk keeps them incredibly tender
- Simmering in the sauce lets the flavors meld into something extraordinary
02 -
- Let the meat mixture rest for 10 minutes before shaping helps them hold together better
- Do not crowd the pan when browning or the meatballs will steam instead of sear
03 -
- A splash of red wine added to the sauce creates incredible depth
- Mixing beef and pork gives you even more flavor complexity