Few dishes offer the same level of comfort and satisfaction as Classic Beef Meatballs in Marinara Sauce. This beloved dish has roots in Italian cuisine but has become a staple in homes worldwide. The perfect balance of tender, juicy meatballs and a robust, homemade marinara sauce makes it a go-to meal for families, dinner parties, or cozy nights in. In this guide, we’ll explore every aspect of making this timeless dish, from selecting the best ingredients to achieving the perfect texture and flavor. Whether you’re a seasoned cook or a beginner, this step-by-step guide will ensure success.
Ingredients: What You’ll Need
For the Meatballs:
- 1 lb (450g) ground beef (80/20 fat ratio for juiciness)
- ½ cup breadcrumbs (plain or Italian seasoned)
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- ¼ cup finely chopped fresh parsley
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp onion powder
- ¼ cup whole milk (or water for a lighter option)
- 1 tbsp olive oil (for frying)
For the Marinara Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- ½ tsp dried basil (or 1 tbsp fresh, chopped)
- ½ tsp red pepper flakes (optional, for heat)
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp sugar (balances acidity)
- ½ cup water or low-sodium beef broth
- 1 tbsp tomato paste (for depth of flavor)
Step-by-Step Instructions
1. Preparing the Meatball Mixture
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, salt, pepper, oregano, onion powder, and milk.
- Crack the egg into the mixture and use your hands to mix everything together until just combined. Avoid over-mixing, as this can make the meatballs dense.
- Using a tablespoon or a small ice cream scoop, shape the mixture into evenly sized balls (about 1 to 1.5 inches in diameter). Place them on a plate or baking sheet.
2. Cooking the Meatballs
Pan-Frying Method (for a golden crust):
- Heat olive oil in a large skillet over medium heat.
- Add the meatballs in a single layer, making sure not to overcrowd the pan.
- Cook for about 2–3 minutes per side until browned on all sides.
- Transfer to a plate and set aside.
Baking Method (for a lighter option):
- Preheat oven to 400°F (200°C).
- Place the meatballs on a lined baking sheet.
- Bake for 15–18 minutes or until browned and cooked through.
3. Making the Marinara Sauce
- In the same skillet (or a separate saucepan), heat olive oil over medium heat.
- Add the chopped onion and sauté for 2–3 minutes until soft.
- Stir in the minced garlic and cook for another 30 seconds.
- Add the tomato paste and cook for 1 minute to deepen the flavor.
- Pour in the crushed tomatoes, diced tomatoes, oregano, basil, red pepper flakes, salt, pepper, and sugar. Stir well.
- Add water or beef broth, then let the sauce simmer uncovered for 15–20 minutes, stirring occasionally.
4. Simmering the Meatballs in the Sauce
- Gently place the browned (or baked) meatballs into the simmering sauce.
- Cover and let them cook in the sauce for 20–25 minutes on low heat, allowing the flavors to meld together.
- Stir occasionally to ensure even cooking.
Serving Suggestions
- With Pasta: Serve over spaghetti, linguine, or fettuccine for a classic Italian meal.
- As a Sub: Use crusty Italian bread to make a meatball sub topped with melted mozzarella cheese.
- With Rice or Mashed Potatoes: A heartier option for a filling dinner.
- Low-Carb Option: Serve over zucchini noodles or spaghetti squash.
Tips for Perfect Meatballs
- Use a Mix of Meats: For even more flavor, mix ground beef with ground pork or veal.
- Don’t Overwork the Meat: Gentle mixing keeps the meatballs tender.
- Chill Before Cooking: Letting the meatballs rest in the fridge for 15–30 minutes helps them hold their shape.
- Deglaze the Pan: If using the pan-frying method, scrape up browned bits with a little broth or wine for extra flavor.
Variations to Try
- Spicy Meatballs: Add extra red pepper flakes or finely chopped jalapeño.
- Cheese-Stuffed Meatballs: Insert a small cube of mozzarella in the center before shaping.
- Herb-Infused Marinara: Use fresh basil, rosemary, or thyme for a fragrant twist.
- Keto-Friendly: Substitute breadcrumbs with almond flour and omit sugar from the sauce.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked meatballs with sauce for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat or microwave in short intervals, stirring occasionally.
Conclusion
Classic Beef Meatballs in Marinara Sauce is a dish that never goes out of style. With its rich flavors, versatility, and comforting appeal, it’s perfect for any occasion. Whether served over pasta, in a sandwich, or on its own, this dish is sure to be a family favorite. Try this recipe and enjoy a homemade meal that’s both simple and delicious!
Classic Beef Meatballs in Marinara Sauce
Description
These classic beef meatballs in marinara sauce are tender, flavorful, and simmered to perfection. Made with a combination of ground beef, aromatic herbs, and a rich homemade tomato sauce, this dish is perfect for a comforting dinner. Serve them over pasta, in a sandwich, or enjoy them as an appetizer.
Ingredients
For the Meatballs:
For the Marinara Sauce:
Instructions
Prepare the Meatball Mixture
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, milk, egg, garlic, salt, pepper, onion powder, oregano, basil, and parsley. Mix gently with your hands until just combined. Avoid over-mixing to keep the meatballs tender.
Shape the Meatballs
- Using a spoon or hands, roll the mixture into 1.5-inch meatballs and place them on a parchment-lined tray. You should get around 18-20 meatballs. Let them rest for 10 minutes to firm up.
Cook the Meatballs
- Pan-searing: Heat olive oil in a large skillet over medium heat. Sear the meatballs on all sides until browned (about 6-8 minutes), then transfer to a plate.Baking: Preheat oven to 175°C (350°F). Arrange meatballs on a baking sheet and bake for 20-25 minutes until cooked through.
Prepare the Marinara Sauce
- In the same skillet, heat olive oil over medium heat. Sauté onions until translucent (about 3-4 minutes). Add garlic and cook for another minute. Pour in crushed tomatoes, salt, pepper, oregano, basil, red pepper flakes (if using), and sugar. Simmer for 20 minutes, stirring occasionally.
Combine and Simmer
- Add the cooked meatballs to the marinara sauce, ensuring they are well coated. Let them simmer for another 10-15 minutes on low heat, allowing the flavors to meld. Stir in fresh basil before serving.
Note
- For extra juicy meatballs, use a mix of ground beef and pork.
- You can store leftover meatballs and sauce in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Serve with spaghetti, crusty bread, or in a meatball sub.
beef meatballs, marinara sauce, homemade, Italian recipe, comfort food
