Cheesy Garlicky Meatballs With Marinara (Print Version)

Tender meatballs enriched with garlic and melted cheese, simmered in classic marinara sauce for ultimate comfort.

# What You'll Need:

→ For the Meatballs

01 - 1.1 lb ground beef or mixture of half beef and half pork
02 - 2/3 cup fresh breadcrumbs or gluten-free breadcrumbs
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

# Directions:

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

# Expert Tips:

01 -
  • The mozzarella melts into pockets of gooey goodness inside every meatball, making each bite ridiculously satisfying.
  • It comes together in under an hour, but tastes like you simmered it all day long.
  • The gluten-free swap is so simple that no one will ever know the difference.
02 -
  • Do not overmix the meat, it turns the meatballs rubbery and no one wants that.
  • Let the sauce simmer long enough to lose that raw tomato taste, patience here makes all the difference.
  • If freezing, do it before baking for the best texture when you reheat them later.
03 -
  • Add a splash of red wine to the marinara while it simmers for an extra layer of richness.
  • Use a small cookie scoop to portion the meatballs so they are all the same size and cook evenly.
  • If you want a deeper flavor, brown the meatballs in a skillet before baking, it adds a beautiful crust.
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