Simple Homemade Meatballs in Marinara

Homemade meatballs are one of those things that sound like a lot of work until you actually make them — and then you realize they take about 15 minutes to put together. These are the meatballs I grew up eating, soft and tender in the middle with a little crust on the outside, simmered in a simple marinara until they soak up all that tomato goodness.

The secret to tender meatballs is not overworking the meat. Mix it gently, shape them loosely, and let the oven do the work. I bake them first instead of frying because it’s easier and they hold their shape better. Then they finish cooking right in the sauce, which is where the real magic happens.

Sarah Mitchell

Simple Homemade Meatballs in Marinara

Homemade meatballs are one of those things that sound like a lot of work until you actually make them — and then you realize they take about 15 minutes to put together. These are the meatballs I grew up eating, soft and tender in the middle with a little crust on the outside, simmered in a simple marinara until they soak up all that tomato goodness.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 440

Ingredients Method Notes

Ingredients

  

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 jars (24 oz each) marinara sauce
• Fresh basil for garnish
• Spaghetti or crusty bread for serving

Method

 

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, soak the breadcrumbs in milk for 2 minutes.
3. In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, garlic, parsley, Parmesan, salt, and pepper.
4. Mix gently with your hands until just combined — do not overwork the meat.
5. Roll the mixture into golf ball-sized meatballs (about 20-24 meatballs) and place on the prepared baking sheet.
6. Bake for 15 minutes until browned on the outside.
7. While the meatballs bake, heat the marinara sauce in a large pot over medium heat.
8. Transfer the baked meatballs to the marinara sauce. Simmer together for 10 minutes.
9. Serve over spaghetti or with crusty bread, garnished with fresh basil and extra Parmesan.

Notes

Soaking the breadcrumbs in milk (called a panade) is the key to tender, never-dry meatballs. Using a mix of beef and pork gives the best flavor and texture. These meatballs freeze beautifully — make a double batch and freeze half in sauce for an easy future dinner.