Beef Meatballs Marinara Sauce (Printable)
Tender beef meatballs cooked in a flavorful marinara sauce, perfect for pasta or an appetizer.
# What You Need:
→ For the Meatballs
01 - 1.1 lb ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup whole milk
04 - 1 large egg
05 - 1/4 cup grated Parmesan cheese
06 - 2 cloves garlic, minced
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp salt
09 - 1/2 tsp black pepper
→ For the Marinara Sauce
10 - 2 tbsp olive oil
11 - 1 small onion, finely chopped
12 - 2 cloves garlic, minced
13 - 28 oz canned crushed tomatoes
14 - 1 tsp dried oregano
15 - 1 tsp dried basil
16 - 1/2 tsp red pepper flakes
17 - 1 tsp sugar
18 - Salt and black pepper, to taste
→ To Serve
19 - Fresh basil leaves
20 - Extra grated Parmesan
21 - Cooked spaghetti or crusty bread
# Steps:
01 - In a large bowl, combine breadcrumbs and milk. Let soak for 2 minutes until absorbed.
02 - Add ground beef, egg, Parmesan, garlic, parsley, salt, and pepper to the bowl. Mix gently until just combined—do not overmix to maintain tenderness.
03 - Form mixture into 16 equal-sized meatballs, rolling gently between palms to create uniform spheres.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs in batches, browning on all sides for 5–6 minutes total. Remove and set aside—interior cooking will finish in sauce.
05 - Add remaining tablespoon olive oil to the same skillet. Sauté onion until soft and translucent, 3–4 minutes.
06 - Stir in minced garlic and cook for 1 minute until fragrant, taking care not to burn.
07 - Pour in crushed tomatoes, oregano, basil, red pepper flakes, sugar, salt, and pepper. Simmer for 5 minutes to develop base flavors.
08 - Return browned meatballs to the sauce, cover, and simmer on low heat for 20–25 minutes. Turn once halfway through cooking until meatballs are cooked through and sauce has thickened.
09 - Plate meatballs and sauce over cooked spaghetti. Top generously with fresh basil leaves and extra grated Parmesan. Serve with crusty bread for sauce dipping.
# Expert Advice:
01 -
- The milk soaked breadcrumbs make these impossibly tender, like little clouds of beef
- Simmering them directly in the sauce infuses every bite with deep Italian comfort
02 -
- Overmixing the meat mixture makes meatballs dense and rubbery
- Letting the sauce simmer longer than 25 minutes can cause the meatballs to dry out
03 -
- Wet your hands with cold water before shaping to prevent sticking
- Use a small cookie scoop for perfectly uniform meatballs