Cheesy Garlicky Meatballs With Marinara (Print)

Tender meatballs enriched with garlic and cheese, simmered in classic marinara sauce. Gluten-free options available.

# Components:

→ Meatballs

01 - 1.1 lb ground beef or half beef and half pork mixture
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

→ 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

→ Garnish and Serving

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 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, allowing flavors to meld.
08 - Garnish with fresh basil and extra Parmesan. Serve hot over pasta or as desired.

# Expert Advice:

01 -
  • They're tender and juicy because the mozzarella keeps them from drying out while baking.
  • The two-cheese combo creates a flavor depth that feels fancy but comes together in your hands in under five minutes.
  • Everything can be made ahead and frozen, so you can feed people on a whim without stress.
02 -
  • Don't overwork the meatball mixture or they become dense and bouncy instead of tender and delicate; your gentle hand is the whole point.
  • Baking the meatballs instead of pan-frying them is a game-changer because they cook evenly without you having to rotate them constantly and they stay juicier inside.
03 -
  • Use a cookie scoop to portion meatballs evenly so they bake in the same amount of time and look beautiful on the plate.
  • Let the meatballs rest in the fridge for 15 minutes before baking if you have time, as it helps them hold their shape and cook more gently.
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