Save to Pinterest My neighbor knocked on the door one evening holding an empty casserole dish and asked if I had any good meatball recipes. Her son was bringing home his girlfriend, and she wanted something impressive but not fussy. I scribbled this one on a napkin, and two days later she called to say it was the best thing she'd made all year. The garlic and melted cheese inside each meatball make them impossibly tender, and the marinara brings everything together in a way that feels both homey and special.
I made these for a Sunday dinner once when my brother brought his kids over unannounced. They were skeptical at first, poking at the meatballs with their forks, but within minutes they were fighting over the last one. My brother leaned back in his chair and said it reminded him of the Italian place we used to go to as kids. That moment made the flour on my shirt and the sauce splattered on the stove completely worth it.
Ingredients
- Ground beef: Go for 80/20 if you can, the little bit of fat keeps the meatballs moist and flavorful without being greasy.
- Fresh breadcrumbs: They soak up the milk and eggs to create a tender texture, and gluten-free versions work just as beautifully.
- Mozzarella cheese: This is where the magic happens, it melts into creamy pockets that make every bite feel indulgent.
- Parmesan cheese: Adds a salty, nutty depth that balances the richness of the mozzarella.
- Eggs: They bind everything together gently, so the meatballs hold their shape without getting tough.
- Garlic: Fresh minced garlic gives a punch of flavor that dried just cannot replicate.
- Fresh parsley: Brightens the whole dish and adds a hint of freshness to the savory mix.
- Dried oregano: A classic Italian herb that ties the meatballs to the marinara.
- Milk: Keeps the mixture moist and helps the breadcrumbs do their job, dairy or plant-based both work.
- Olive oil: The base for building flavor in the marinara, do not skip the good stuff here.
- Onion: Finely diced so it melts into the sauce and adds sweetness.
- Canned crushed tomatoes: The backbone of the marinara, look for a brand with no added sugar if you can.
- Dried basil: Adds that classic Italian aroma that fills the kitchen.
- Sugar: Just a pinch to balance the acidity of the tomatoes.
- Fresh basil: For garnish, because it makes everything look and taste like you know what you are doing.
Instructions
- Prep the oven and pan:
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper so the meatballs do not stick. This also makes cleanup a breeze.
- Mix the meatball base:
- In a large bowl, combine the ground meat, breadcrumbs, mozzarella, Parmesan, eggs, garlic, parsley, oregano, salt, pepper, and milk. Use your hands and mix gently, overworking the meat will make them dense and tough.
- Shape the meatballs:
- Roll the mixture into 16 to 18 golf ball sized meatballs and arrange them on the prepared baking sheet with a little space between each one. Wet your hands slightly if the mixture starts sticking.
- Bake until golden:
- Bake for 15 to 18 minutes until the meatballs are lightly browned and cooked through. They will finish cooking in the sauce, so do not worry if they are not perfect yet.
- Start the marinara:
- While the meatballs bake, heat olive oil in a large skillet over medium heat, add the onion and sauté for 3 to 4 minutes until translucent. Toss in the garlic and cook for another minute until fragrant.
- Build the sauce:
- Stir in the crushed tomatoes, basil, oregano, sugar, salt, and pepper, then let it simmer for 10 to 15 minutes, stirring occasionally. The sauce should thicken slightly and smell absolutely incredible.
- Combine and simmer:
- Transfer the baked meatballs into the marinara sauce, cover, and simmer for another 10 minutes. This is where the flavors meld and the meatballs soak up all that tomatoey goodness.
- Garnish and serve:
- Sprinkle fresh basil and extra Parmesan on top, then serve hot over pasta or on their own. The smell alone will have everyone hovering around the stove.
Save to Pinterest One night I served these to a friend who had just moved to a new city and was feeling homesick. She took one bite, closed her eyes, and said it tasted like her grandmother's kitchen. We ended up talking until midnight, and she left with a container of leftovers tucked under her arm. Sometimes a simple dish can do more than fill a stomach, it can fill a moment with warmth.
Making It Gluten-Free
Swapping in gluten-free breadcrumbs is the easiest change you will ever make. I have used store-bought gluten-free crumbs and even crushed up gluten-free crackers in a pinch, and both worked perfectly. Just make sure your pasta is certified gluten-free if you are serving it that way, and double-check the cheese labels since some brands sneak in fillers.
Storing and Reheating
These meatballs are even better the next day after the flavors have had time to settle in. Store them in an airtight container in the fridge for up to three days, or freeze them in the sauce for up to three months. When reheating, warm them gently on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much.
Serving Suggestions
I have served these over spaghetti, stuffed into crusty rolls for meatball subs, and even alongside creamy polenta when I wanted something a little different. They are versatile enough to fit whatever mood you are in, and they always disappear faster than I expect.
- Toss them with pasta and a sprinkle of fresh Parmesan for a classic Italian dinner.
- Pile them into toasted hoagie rolls with extra marinara and melted mozzarella for hearty sandwiches.
- Serve them on their own with a side of roasted vegetables and crusty bread for dipping.
Save to Pinterest These meatballs have become my go-to when I want something comforting without spending all day in the kitchen. I hope they bring as much warmth to your table as they have to mine.
Recipe FAQs
- → Can I use a different type of meat?
Yes, you can use a combination of beef and pork for richer flavor, or substitute with ground turkey or chicken for a leaner option. The cheese and seasonings will keep them moist and flavorful.
- → How do I make these meatballs gluten-free?
Simply replace regular breadcrumbs with certified gluten-free breadcrumbs. Ensure all other ingredients, especially cheese and canned tomatoes, are labeled gluten-free to avoid cross-contamination.
- → Can I freeze these meatballs?
Absolutely. Freeze them either before or after baking. Place on a tray to freeze individually, then transfer to freezer bags. Thaw in the refrigerator before cooking or reheating in sauce.
- → What should I serve with these meatballs?
These pair beautifully with spaghetti, penne, or any pasta of choice. You can also serve them with crusty bread, zucchini noodles, or over creamy polenta for a hearty meal.
- → How can I prevent the meatballs from becoming dry?
Avoid overmixing the meat mixture and don't overbake. The milk, eggs, and cheese keep them moist. Simmering in marinara sauce after baking also adds extra moisture and flavor.
- → Can I make the marinara sauce from scratch ahead of time?
Yes, the marinara sauce can be prepared up to 3 days in advance and stored in the refrigerator. Reheat gently before adding the meatballs for a quick weeknight meal.