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Classic Meatballs in Marinara Sauce

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Tender, juicy meatballs simmered in a rich, garlicky marinara sauce. Perfect for cozy family dinners or impressing guests with minimal fuss.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1/2 lb ground pork
  • 1/2 cup breadcrumbs (plain or Italian seasoned)
  • 1/4 cup whole milk
  • 1 large egg, room temperature
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano (optional)
  • Olive oil, for frying
  • 2 tbsp olive oil (for sauce)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced (for sauce)
  • 28 oz canned crushed tomatoes
  • 1 tsp dried basil or fresh basil leaves
  • 1 tsp sugar
  • Salt and pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Soak breadcrumbs in milk for about 5 minutes until fully absorbed.
  2. In a large bowl, combine ground beef, ground pork, soaked breadcrumbs, egg, parsley, Parmesan, minced garlic, salt, pepper, and oregano. Mix gently until just combined.
  3. Wet hands and shape mixture into 1.5-inch meatballs, about 20 total. Place on a plate or baking sheet.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown meatballs in batches, about 2-3 minutes per side, until crust forms but not fully cooked. Transfer to a plate.
  5. In a large saucepan, heat 2 tablespoons olive oil over medium heat. Cook chopped onion until softened, about 5 minutes.
  6. Add minced garlic to the onion and cook for 1 minute until fragrant.
  7. Add crushed tomatoes, basil, sugar, salt, pepper, and red pepper flakes if using. Stir and bring to a gentle simmer.
  8. Add browned meatballs to the simmering sauce. Cover and cook for 20 minutes, stirring occasionally.
  9. Check seasoning and adjust salt or pepper if needed.
  10. Serve hot over spaghetti, polenta, or with crusty bread. Garnish with extra parsley or Parmesan if desired.

Notes

Soaking breadcrumbs in milk keeps meatballs moist. Avoid overmixing to keep meatballs tender. Brown meatballs on medium heat for best texture. Simmer sauce gently to avoid breaking it. Baking meatballs at 400°F for 15 minutes is a good alternative to frying.

Nutrition

Keywords: classic meatballs, marinara sauce, homemade meatballs, easy meatball recipe, Italian meatballs, comfort food

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