Cheesy Garlicky Meatballs Marinara (Printable)

Tender beef and pork meatballs loaded with garlic and cheese, simmered in rich marinara sauce.

# What You'll Need:

→ Meatballs

01 - 1.1 lb ground beef
02 - 0.55 lb ground pork
03 - 1 cup fresh breadcrumbs
04 - 1 cup grated Parmesan cheese
05 - 1 cup shredded mozzarella cheese
06 - 2 large eggs
07 - 3 garlic cloves, minced
08 - 1 small onion, finely chopped
09 - 2 tbsp fresh parsley, chopped
10 - 1 tsp dried oregano
11 - 1 tsp salt
12 - 0.5 tsp black pepper
13 - 0.25 cup whole milk
14 - 2 tbsp olive oil for frying

→ Marinara Sauce

15 - 2 tbsp olive oil
16 - 2 garlic cloves, minced
17 - 28 oz canned crushed tomatoes
18 - 1 tsp dried basil
19 - 1 tsp dried oregano
20 - 0.5 tsp crushed red pepper flakes
21 - 1 tsp sugar
22 - Salt and pepper to taste
23 - Fresh basil for garnish

# How To Make It:

01 - In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, mozzarella, eggs, minced garlic, onion, parsley, oregano, salt, pepper, and milk. Mix until just combined, avoiding overworking the mixture.
02 - Shape the mixture into approximately 24 golf ball-sized meatballs of uniform size.
03 - Heat 2 tbsp olive oil in a large skillet over medium heat. Brown the meatballs in batches for 2 to 3 minutes on each side. Remove and set aside.
04 - In the same skillet, add 2 tbsp olive oil and sauté minced garlic for 1 minute until fragrant.
05 - Add crushed tomatoes, basil, oregano, red pepper flakes, sugar, salt, and pepper to the skillet. Stir well and bring to a simmer.
06 - Gently nestle the browned meatballs into the sauce. Cover and simmer on low heat for 20 to 25 minutes until meatballs are cooked through.
07 - Remove from heat and garnish with fresh basil. Serve hot with pasta, crusty bread, or polenta as desired.

# Expert Advice:

01 -
  • These meatballs hold a secret weapon of both Parmesan and mozzarella inside that creates pockets of melty goodness you won't find in standard recipes.
  • The sauce develops this rich, slightly sweet depth as the meatballs simmer, meaning even store bought crushed tomatoes transform into something that tastes like it's been cooking all day.
02 -
  • Do not skip the browning step, even if you're tempted to save time, as those caramelized bits provide at least half the depth of flavor in the finished dish.
  • Adding a teaspoon of sugar to the marinara neutralizes the acidity in canned tomatoes, a trick I learned after suffering through several batches that made my mouth pucker uncomfortably.
03 -
  • Wet your hands slightly before rolling each meatball to prevent the mixture from sticking to your fingers, a simple trick that saved my sanity after a frustratingly messy first attempt.
  • If you have time, letting the mixed meatball ingredients rest in the refrigerator for 30 minutes helps the flavors meld and makes the mixture easier to shape.
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