Beef Meatballs Marinara Sauce (Printable)

Tender meatballs made from beef simmered in a rich tomato-based marinara, perfect for hearty meals.

# What You'll Need:

→ For the Meatballs

01 - 1 lb ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup whole milk
04 - 1 large egg
05 - 2 tbsp grated Parmesan cheese
06 - 2 tbsp chopped fresh parsley
07 - 2 garlic cloves, minced
08 - 1 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
11 - 2 tbsp olive oil (for frying)

→ For the Marinara Sauce

12 - 2 tbsp olive oil
13 - 1 medium onion, finely chopped
14 - 3 garlic cloves, minced
15 - 28 oz canned crushed tomatoes
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 leaves, for garnish (optional)

# Directions:

01 - In a large bowl, soak the breadcrumbs in milk for 2 minutes until absorbed.
02 - Add ground beef, egg, Parmesan, parsley, garlic, oregano, salt, and pepper to the bowl. Mix until just combined—do not overmix to maintain tenderness.
03 - With damp hands to prevent sticking, form the mixture into 16 meatballs, approximately 1.5 inches in diameter each.
04 - Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning to brown all sides evenly, about 6–8 minutes total. Transfer to a plate and set aside.
05 - For the sauce, heat olive oil in a large saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and sauté for 1 minute until fragrant.
06 - Stir in crushed tomatoes, basil, thyme, sugar, salt, and pepper. Bring to a gentle simmer, stirring to combine.
07 - Gently add browned meatballs to the sauce. Cover partially and simmer for 25–30 minutes, occasionally spooning sauce over the meatballs to ensure even cooking.
08 - Taste the sauce and adjust seasoning as needed. Garnish with fresh basil leaves before serving over spaghetti, polenta, or in crusty rolls.

# Expert Tips:

01 -
  • The breadcrumbs soaked in milk make these impossibly tender, almost melting in your mouth
  • Simmering them right in the sauce lets the meat flavor deepen the tomatoes while keeping everything juicy
  • This is the kind of dinner that makes people pause and ask what smells so incredible
02 -
  • Damp hands are your secret weapon for shaping meatballs that do not stick to your palms
  • The meatballs will continue cooking in the sauce, so do not worry if they are slightly pink in the center after browning
  • This sauce freezes beautifully, so double the recipe and tuck some away for a night when cooking feels impossible
03 -
  • Let the meatball mixture rest in the refrigerator for 30 minutes before shaping, it helps everything hold together
  • Use a small cookie scoop if you want perfectly uniform meatballs without getting your hands messy

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