Cheesy Garlicky Meatballs With Marinara (Print view)

Juicy Italian meatballs enriched with garlic and cheese, simmered in marinara sauce. Gluten-free option available.

# List of Ingredients:

→ For the Meatballs

01 - 1.1 lb ground beef or half beef and half pork
02 - 2/3 cup fresh breadcrumbs, or gluten-free breadcrumbs if needed
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 oz 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

# Step-by-Step Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper. 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.
02 - Shape mixture into 16 to 18 golf ball-sized meatballs and arrange on the prepared baking sheet. Bake for 15 to 18 minutes until lightly browned and cooked through.
03 - While meatballs bake, 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.
04 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally.
05 - Transfer baked meatballs to the marinara sauce. Cover and simmer for another 10 minutes, allowing flavors to meld. Garnish with fresh basil and extra Parmesan. Serve hot over pasta or as desired.

# Expert Suggestions:

01 -
  • The cheese melts inside each meatball, creating pockets of gooey surprise with every bite.
  • It smells like an Italian grandmothers kitchen without requiring years of practice.
  • You can make a big batch and freeze half for those nights when cooking feels impossible.
02 -
  • Do not overmix the meatball mixture or they will turn dense and chewy instead of tender and juicy.
  • Let the sauce simmer long enough for the flavors to come together, rushing it leaves the sauce tasting flat and one-dimensional.
  • Wet your hands before rolling the meatballs to keep the mixture from sticking to your fingers and making a mess.
03 -
  • Use a small ice cream scoop to portion the meatballs evenly, it saves time and ensures they all cook at the same rate.
  • Add a splash of red wine to the marinara after the garlic cooks for a deeper, richer flavor that tastes like you spent hours on it.
  • Let the meatballs rest in the sauce for at least 10 minutes before serving, they soak up the flavors and taste even better.
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