Beef Meatballs in Marinara

Sunday afternoons in my tiny apartment meant one thing: the smell of garlic and tomatoes hitting hot olive oil. My roommate would poke her head into the kitchen, asking what was bubbling away on the stove. Those meatball dinners became our weekly ritual, the one time we'd actually sit down together without phones in hand.

Last winter my sister came over after a rough breakup, and I made this recipe without saying much. We sat at my chipped kitchen table eating meatballs with crusty bread, and she finally started talking. Food has this way of opening doors that conversation cant always unlock on its own.

Ingredients

• 500 g (1.1 lb) ground beef: I like 80/20 ratio for that perfect fat content keeping everything juicy without being greasy
• 1/2 cup breadcrumbs: Plain works best here, letting the herbs and cheese shine through
• 1/4 cup whole milk: This little trick makes all the difference, creating the most tender texture imaginable
• 1 large egg: Room temperature eggs bind everything together beautifully
• 1/3 cup grated Parmesan cheese: Freshly grated adds that salty umami punch that pre grated just cant deliver
• 2 cloves garlic, minced: Fresh garlic, never powdered, for that aromatic backbone
• 2 tbsp chopped fresh parsley: Brightens up the rich beef with a fresh herbal note
• 1 tsp dried oregano: The classic Italian herb that pairs perfectly with beef
• 1 tsp salt: Enhances all the flavors without overwhelming
• 1/2 tsp ground black pepper: Just enough warmth to balance everything
• 2 tbsp olive oil: Extra virgin gives the sauce its fruit forward base
• 1 small onion, finely chopped: Creates the sweet aromatic foundation for the sauce
• 3 cloves garlic, minced: More garlic because you can never really have too much
• 1 can (800 g/28 oz) crushed tomatoes: San Marzano tomatoes make this sauce sing
• 1 tbsp tomato paste: Concentrated tomato flavor that deepens the whole sauce
• 1 tsp dried basil: Sweet and herbaceous, perfect complement to the oregano
• 1/2 tsp dried thyme: Earthy notes that round out the Italian herb profile
• 1/2 tsp sugar: Just enough to balance the acidity of the tomatoes
• Salt and pepper, to taste: Adjust until the sauce tastes exactly right to you
• Fresh basil, for garnish: That final touch that makes everything look and taste restaurant worthy

Instructions

Preheat your oven to 220°C (425°F):

Line a baking sheet with parchment paper while the oven heats up, making cleanup so much easier later

Prepare the breadcrumb mixture:

In a large bowl, combine breadcrumbs and milk, letting them soak for 3 minutes until the milk is completely absorbed

Mix the meatball base:

Add ground beef, egg, Parmesan, garlic, parsley, oregano, salt, and pepper to the bowl, mixing gently with your hands until just combined

Shape the meatballs:

Roll the mixture into 16 golf ball sized portions, placing them on the prepared baking sheet as you work

Bake until browned:

Cook the meatballs for 12 to 15 minutes until theyre golden brown and almost cooked through

Start the marinara base:

While meatballs bake, heat olive oil in a large skillet over medium heat and sauté onion for 4 minutes until translucent

Add the aromatics:

Stir in garlic and cook for 1 minute until fragrant, then add tomato paste and cook another minute to deepen its flavor

Build the sauce:

Pour in crushed tomatoes, basil, thyme, sugar, salt, and pepper, then simmer uncovered for 10 minutes

Combine and finish:

Add baked meatballs to the sauce and simmer gently for 15 minutes, spooning sauce over them occasionally until fully cooked

Garnish and serve:

Scatter fresh basil on top if desired and serve hot over pasta or with crusty bread for soaking up that incredible sauce

Save

My grandmother would insist on making tiny meatballs, barely a bite each, while I always preferred the substantial golf ball size. Now I make them her way when I'm feeling nostalgic, and my way when I want something hearty and satisfying. Either size brings the same comfort to the table.

Making Ahead And Storing

I've learned that these meatballs actually taste better the next day, once all the flavors have had time to mingle and deepen. Store them in the sauce in an airtight container for up to 4 days, or freeze the cooked meatballs and sauce separately for up to 3 months.

Serving Ideas

Beyond the classic spaghetti, these meatballs transform into incredible meatball subs when piled onto crusty rolls with extra cheese and melted under the broiler. I've also served them over creamy polenta on cold winter nights and nestled in sub rolls with melted provolone for the ultimate game day sandwich.

Perfecting The Technique

The secret I discovered after dozens of batches is wetting your hands with cold water before shaping each meatball. This simple trick prevents the mixture from sticking to your hands and helps create smooth, perfectly round spheres every single time.

• Use a small cookie scoop for uniform sized meatballs that cook evenly
• Dont press down on the meatballs when placing them on the baking sheet
• Let the meatballs rest for 5 minutes before adding them to the sauce so they hold their shape

Save

There's something deeply satisfying about a dish that comes together with such simple ingredients but tastes like it came from a restaurant kitchen. Hope this recipe becomes a regular in your home too.

Recipe FAQs

→ How do I keep meatballs tender?

Soak the breadcrumbs in milk before mixing and avoid overworking the beef to ensure a tender texture.

→ Can I bake meatballs instead of frying?

Yes, baking at 425°F until browned is a great way to cook meatballs evenly with less mess.

→ What herbs complement marinara sauce best?

Dried basil, thyme, and fresh basil garnish add depth and aroma to the tomato sauce.

→ Can these meatballs be served with other dishes?

They pair nicely with spaghetti, zucchini noodles, or creamy polenta for a versatile meal.

→ What is a good wine pairing?

A medium-bodied red like Chianti enhances the rich flavors of beef and tomato sauce.