Cheesy Garlicky Meatballs With Marinara (Printable Version)

Tender Italian meatballs with garlic, melted cheese, and rich marinara sauce. Gluten-free options available.

# Ingredient List:

→ For the Meatballs

01 - 1.1 lb ground beef or half beef and half pork mixture
02 - 2/3 cup fresh breadcrumbs or gluten-free breadcrumbs
03 - 1 cup grated mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 2 large eggs
06 - 3 cloves garlic, minced
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground black pepper
11 - 2 tablespoons milk, dairy or plant-based

→ For the Marinara Sauce

12 - 2 tablespoons olive oil
13 - 1 small onion, finely diced
14 - 2 cloves garlic, minced
15 - 28 ounces canned crushed tomatoes
16 - 1 teaspoon dried basil
17 - 1/2 teaspoon dried oregano
18 - 1/2 teaspoon sugar
19 - Salt and pepper to taste

→ To Serve

20 - Fresh basil leaves for garnish
21 - Extra grated Parmesan cheese, optional
22 - Cooked spaghetti or gluten-free pasta, optional

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground meat, breadcrumbs, mozzarella, Parmesan, eggs, garlic, parsley, oregano, salt, pepper, and milk. Mix gently until just combined without overworking the mixture.
03 - Shape mixture into 16 to 18 golf ball-sized meatballs and arrange on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until lightly browned and cooked through.
05 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute more.
06 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally.
07 - Transfer baked meatballs to the marinara sauce. Cover and simmer for 10 minutes, allowing flavors to meld.
08 - Garnish with fresh basil and extra Parmesan. Serve hot over pasta or as desired.

# Expert Advice:

01 -
  • The mozzarella melts right into the meat, making every bite ridiculously tender and cheesy.
  • You can prep the meatballs in advance and freeze them, so dinner is halfway done before you even start.
  • The garlic is bold but not overwhelming, and the marinara tastes like it simmered all day even though it takes twenty minutes.
  • It works beautifully over pasta, tucked into a sub, or eaten straight from the pan with crusty bread.
02 -
  • Do not overmix the meatball mixture or they will turn out dense and rubbery instead of tender.
  • Baking the meatballs instead of frying them keeps them from falling apart and makes the whole process less messy.
  • Let the meatballs simmer in the sauce for at least 10 minutes so they absorb the flavors and stay moist.
  • If the sauce tastes too acidic, add a pinch more sugar instead of salt.
03 -
  • Wet your hands slightly when rolling the meatballs to keep the mixture from sticking to your fingers.
  • Add a splash of red wine to the marinara after the garlic for a deeper, richer flavor.
  • Use a cookie scoop to portion the meatballs evenly so they cook at the same rate.
  • Taste the marinara before adding the meatballs and adjust the seasoning, it should be bold and flavorful on its own.
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