Cheesy Garlicky Meatballs With Marinara (Print Version)

Tender Italian meatballs with garlic, melted cheese, and classic marinara sauce. Gluten-free options available.

# What You Need:

→ 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

# How To Make:

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 onion and sauté for 3 to 4 minutes until translucent. Add 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 10 minutes to allow flavors to meld.
08 - Garnish with fresh basil and extra Parmesan. Serve hot over pasta or as desired.

# Expert Advice:

01 -
  • The mozzarella melts inside each meatball, creating pockets of gooey cheese that surprise you with every bite.
  • Baking the meatballs first keeps your stovetop clean and gives them a golden crust before they finish in the sauce.
  • You can make a double batch and freeze half for those nights when cooking feels impossible.
  • The marinara is bright and fresh tasting, not heavy or overly sweet like some jarred versions.
02 -
  • Do not overmix the meat mixture or the meatballs will turn out rubbery and firm instead of tender.
  • Baking the meatballs first instead of frying keeps them from falling apart and gives you a cleaner cooking process.
  • Let the sauce simmer long enough for the raw tomato taste to cook off, at least 10 minutes or it will taste sharp and thin.
  • If the meatballs look dry after baking, dont panic, they absorb moisture and flavor as they finish in the sauce.
03 -
  • Wet your hands slightly when rolling meatballs to prevent the mixture from sticking to your palms.
  • Use a small cookie scoop to portion the meatballs evenly so they cook at the same rate.
  • Add a splash of red wine to the marinara after the garlic for a richer, more complex flavor.
  • Let the meatballs rest for a minute after baking before transferring them, it helps them hold their shape.
Go Back