Save These tender beef meatballs are baked to perfection and then simmered in a rich and garlicky marinara sauce. Combining ground beef with breadcrumbs, Parmesan, and fresh herbs creates juicy, flavorful bites. The sauce blends crushed tomatoes with sautéed onions, garlic, and Italian herbs to complement the meatballs. Serve over pasta or with crusty bread for a satisfying meal that’s easy to prepare and full of classic Italian-American flavors.
My tiny apartment kitchen smelled incredible the first time I made these meatballs. I had invited three friends over for dinner and was nervous about everything coming together on time.
We ended up eating standing up around the stove because nobody wanted to wait for the table to be set. Those meatballs disappeared faster than I could serve them.
Ingredients
- Ground beef: The fat content keeps meatballs moist so avoid extra lean varieties
- Breadcrumbs: Soaking them in milk first prevents the meatballs from becoming dense or tough
- Parmesan cheese: Adds a salty depth that makes these taste restaurant quality
- Egg: Acts as the binder that holds everything together without making the mixture heavy
- Garlic: Use fresh garlic here because the flavor really shines through the beef
- Fresh parsley: Brightens up the rich meat and adds a pop of green color
- Milk: The secret ingredient that makes these the most tender meatballs you will ever taste
- Olive oil: A good quality oil makes a difference in the sauce base
- Crushed tomatoes: Whole tomatoes canned in San Marzano make the best sauce
- Sugar: Just a touch balances the acidity of the tomatoes
Instructions
- Preheat and prepare:
- Get your oven to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup later.
- Mix the meatball base:
- Combine the beef breadcrumbs Parmesan egg garlic parsley milk salt and pepper in a large bowl.
- Gentle mixing:
- Mix everything by hand just until combined because overworking the meat makes tough meatballs.
- Shape them up:
- Form the mixture into 16 even meatballs and place them on your prepared baking sheet.
- Bake until browned:
- Pop them in the oven for 15 to 18 minutes until they are lightly browned all over and cooked through.
- Start the sauce base:
- While the meatballs bake heat olive oil in a large skillet over medium heat and cook the onion for 3 to 4 minutes until soft.
- Add the garlic:
- Toss in the minced garlic and let it cook for just 1 minute until you can smell it throughout the kitchen.
- Build the sauce:
- Stir in the crushed tomatoes oregano basil sugar salt and pepper then bring everything to a gentle simmer.
- Combine and simmer:
- Add those baked meatballs right into the sauce cover the pan and let it simmer on low for 15 to 20 minutes.
- Serve it up:
- Plate everything hot topped with torn fresh basil and extra Parmesan if you have it on hand.
Save My friend Sarah still talks about that dinner whenever I ask what I should make for a group. Something about comfort food just brings people together like nothing else.
Make Ahead Magic
I often double the meatball recipe and freeze half before baking. The sauce freezes beautifully too and having dinner ready to go on busy weeknights feels like giving myself a gift.
Serving Ideas
These meatballs shine over spaghetti but I have also served them on crusty bread for meatball subs. Polenta makes an unexpected and delicious base that soaks up all that sauce.
Perfect Pairings
A simple green salad with a bright vinaigrette cuts through the richness. Crusty bread is non negotiable for sopping up the extra sauce. A light red wine like Chianti complements the tomatoes without overpowering the dish.
- Let the sauce simmer longer if you have time for deeper flavor
- Save some pasta water to thin the sauce if needed
- Fresh basil really does make a difference here
Save There is something so satisfying about a meal that comes together this easily and tastes this good. I hope these become a regular in your rotation like they have in mine.
Recipe FAQs
- → How do I keep the meatballs tender?
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Using breadcrumbs, milk, and an egg helps retain moisture and keeps the meatballs tender during baking.
- → Can I bake the meatballs instead of frying?
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Yes, baking the meatballs on parchment paper ensures even cooking and reduces grease, keeping them light and juicy.
- → What herbs enhance the marinara sauce flavor?
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Oregano, basil, and fresh parsley add depth and aromatic notes to the sauce.
- → How long should I simmer the meatballs in sauce?
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Simmering for 15–20 minutes allows the flavors to meld without overcooking the meatballs.
- → Can I substitute beef with other proteins?
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Half or full substitutions with ground turkey or chicken work well for a lighter option.
