Beef Meatballs in Marinara (Printable)

Savory beef meatballs cooked in a slow-simmered tomato sauce with herbs and spices.

# What You'll Need:

→ For the Meatballs

01 - 1.1 pounds ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup whole milk
04 - 1 large egg
05 - 1/3 cup grated Parmesan cheese
06 - 2 cloves garlic, minced
07 - 2 tablespoons chopped fresh parsley
08 - 1 teaspoon dried oregano
09 - 1 teaspoon salt
10 - 1/2 teaspoon ground black pepper

→ For the Marinara Sauce

11 - 2 tablespoons olive oil
12 - 1 small onion, finely chopped
13 - 3 cloves garlic, minced
14 - 28 ounces crushed tomatoes
15 - 1 tablespoon tomato paste
16 - 1 teaspoon dried basil
17 - 1/2 teaspoon dried thyme
18 - 1/2 teaspoon sugar
19 - Salt and pepper, to taste
20 - Fresh basil, for garnish

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
02 - In a large bowl, combine breadcrumbs and milk; let soak for 3 minutes until absorbed. Add ground beef, egg, Parmesan cheese, minced garlic, chopped parsley, oregano, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
03 - Roll the mixture into 16 golf ball-sized meatballs, approximately 2 inches in diameter. Place them on the prepared baking sheet, spacing evenly to allow proper air circulation.
04 - Bake meatballs for 12-15 minutes until browned on the outside and almost cooked through. They will finish cooking in the sauce later.
05 - While meatballs bake, heat olive oil in a large skillet or saucepan over medium heat. Add finely chopped onion and sauté for 4 minutes until translucent and softened.
06 - Add minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
07 - Stir in tomato paste and cook for 1 minute to deepen its flavor. Add crushed tomatoes, dried basil, dried thyme, sugar, salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
08 - Transfer baked meatballs to the simmering sauce. Gently simmer for 15 minutes, occasionally spooning sauce over the meatballs to ensure even cooking and flavor distribution, until meatballs are fully cooked through.
09 - Remove from heat. Garnish with fresh basil leaves if desired. Serve hot over spaghetti, zucchini noodles, or polenta, accompanied with crusty bread for soaking up the sauce.

# Expert Tips:

01 -
  • The milk soaked breadcrumbs keep these meatballs impossibly tender, never dense or rubbery like so many restaurant versions
  • Baking first then simmering creates that perfect texture: browned outside but still meltingly soft inside
  • The homemade sauce comes together in under 20 minutes but tastes like it simmered all day
02 -
  • Overworking the meat mixture makes tough meatballs, so mix just until everything comes together
  • Letting the sauce simmer uncovered helps it thicken properly and develop deeper flavor
  • The meatballs will continue cooking in the sauce, so dont worry if they seem slightly underdone when they come out of the oven
03 -
  • Mixing ground beef with ground pork creates an even more flavorful and juicy meatball
  • Adding a pinch of red pepper flakes to the sauce gives it a subtle warmth that balances the richness

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