Cheesy Garlicky Meatballs With Marinara (Printable Version)

Tender beef and pork meatballs with garlic and cheese in homemade marinara sauce.

# What You'll Need:

→ For the 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 tablespoons chopped fresh parsley
10 - 1 teaspoon dried oregano
11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 0.25 cup whole milk
14 - 2 tablespoons olive oil for frying

→ For the Marinara Sauce

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

# Directions:

01 - In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, mozzarella, eggs, minced garlic, onion, parsley, oregano, salt, pepper, and milk. Mix until just combined without overworking the mixture.
02 - Form the mixture into approximately 24 golf ball-sized meatballs using your hands.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the meatballs in batches for 2 to 3 minutes on each side. Remove with tongs and set aside on a plate.
04 - In the same skillet, add 2 tablespoons olive oil. 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 the skillet and simmer on low heat for 20 to 25 minutes until meatballs are cooked through.
07 - Serve the meatballs hot, garnished with fresh basil. Accompany with pasta, crusty bread, or polenta if desired.

# Expert Advice:

01 -
  • The hidden pocket of melted mozzarella inside every bite feels like a tiny gift for your taste buds.
  • It turns a humble midweek dinner into something that feels like a fancy Sunday feast without the stress.
02 -
  • Wet your hands with a little water before rolling to prevent the meat from sticking to your palms.
  • Avoid pressing down on the meatballs in the pan or you will lose the precious juices trapped inside.
03 -
  • Let the meatballs rest in the sauce for five minutes after turning off the heat to let the flavors fully marry.
  • Always grate your own Parmesan from a block to ensure it melts smoothly into the meat instead of clumping.
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