Cheesy Garlicky Meatballs Marinara (Printable)

Tender beef and pork meatballs loaded with garlic and cheese, simmered in rich marinara sauce.

# Ingredient List:

→ For the Meatballs

01 - 1.1 lb ground beef
02 - 0.55 lb ground pork
03 - 1 cup fresh breadcrumbs
04 - 1 cup grated Parmesan cheese
05 - 1 cup shredded mozzarella cheese
06 - 2 large eggs
07 - 3 garlic cloves, minced
08 - 1 small onion, finely chopped
09 - 2 tablespoons chopped fresh parsley
10 - 1 teaspoon dried oregano
11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 0.25 cup whole milk
14 - 2 tablespoons olive oil for frying

→ For the Marinara Sauce

15 - 2 tablespoons olive oil
16 - 2 garlic cloves, minced
17 - 28 oz canned crushed tomatoes
18 - 1 teaspoon dried basil
19 - 1 teaspoon dried oregano
20 - 0.5 teaspoon crushed red pepper flakes
21 - 1 teaspoon sugar
22 - Salt and pepper to taste
23 - Fresh basil for garnish

# Directions:

01 - In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, mozzarella cheese, eggs, minced garlic, onion, parsley, oregano, salt, pepper, and milk. Mix until just combined, being careful not to overwork the mixture.
02 - Shape the mixture into golf ball-sized meatballs, yielding approximately 24 pieces.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the meatballs in batches for 2 to 3 minutes on each side. Transfer browned meatballs to a clean plate.
04 - In the same skillet, add 2 tablespoons olive oil. Sauté minced garlic for 1 minute until fragrant.
05 - Add crushed tomatoes, basil, oregano, red pepper flakes, sugar, salt, and pepper to the skillet. Stir well and bring the mixture to a simmer.
06 - Gently nestle the browned meatballs into the marinara sauce. Cover the skillet and simmer on low heat for 20 to 25 minutes until meatballs are cooked through.
07 - Transfer the meatballs and sauce to a serving dish. Garnish with fresh basil. Serve hot with pasta, crusty bread, or polenta as desired.

# Expert Suggestions:

01 -
  • The combination of beef and pork creates incredibly tender meatballs that practically melt in your mouth with each bite.
  • These meatballs strike that perfect balance between comforting simplicity and impressive flavor that makes everyone think you spent hours in the kitchen.
02 -
  • Never press down on the meatballs while browning them or youll force out all the juices and end up with tough, dry results.
  • The meatballs will look slightly underdone after browning, but they finish cooking perfectly in the simmering sauce while absorbing all that flavor.
03 -
  • Chill the meatball mixture for 30 minutes before shaping to make it easier to handle and help the meatballs hold their shape during cooking.
  • When your meatballs are almost finished cooking, tear fresh basil directly over the pan rather than chopping it - the gentle bruising releases more aromatic oils that perfume the entire dish.
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