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Homemade meatballs in rich marinara sauce in a deep ceramic bowl, garnished with fresh basil and grated parmesan, spaghetti nest underneath, rustic Italian kitchen setting, warm lighting
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
Cook Time 25 minutes
Total Time 40 minutes
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.