Meatballs in Marinara Sauce

There’s something timeless and soul-satisfying about a plate of Meatballs in Marinara Sauce. This dish is a beloved staple of Italian-American cuisine — a beautiful balance of tender, flavorful meatballs simmered in a velvety tomato sauce, rich with garlic, herbs, and olive oil. Every bite delivers comfort, warmth, and nostalgia.

These meatballs are perfectly seasoned and lightly browned for a caramelized crust, then simmered slowly in marinara sauce until juicy and infused with flavor. Whether served over spaghetti, tucked into a sub sandwich, or savored on their own with a sprinkle of Parmesan, this dish always feels like home.

Why I Love This Recipe

I absolutely love this recipe because it captures everything comforting about Italian cooking — simplicity, flavor, and love. The meatballs are tender on the inside, slightly crispy on the outside, and soak up the marinara beautifully.

The homemade marinara ties it all together with rich tomato depth and a fragrant blend of herbs. It’s a recipe that fills the kitchen with mouthwatering aromas and brings people together around the table.

Why It’s a Must-Try Dish

This dish is a must-try because it showcases the heart of Italian cooking — simple ingredients transformed into something extraordinary. Every step, from browning the meatballs to simmering them in sauce, adds layers of flavor.

The combination of juicy meat, aromatic herbs, and tangy tomato sauce is pure magic. It’s a recipe that’s easy to master, freezer-friendly, and guaranteed to impress anyone at your table.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour

Servings and Nutrition

• Servings: 4–6
• Calories: Approximately 380 per serving (without pasta)

Course and Cuisine

• Course: Main Course
• Cuisine: Italian / Italian-American

Ingredients

For the Meatballs:

• 1 lb (450 g) ground beef (80/20 or 85/15)
• ½ lb (225 g) ground pork (optional but recommended for flavor)
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• ¼ cup chopped fresh parsley (or 1 tbsp dried parsley)
• 2 cloves garlic, minced
• 1 small onion, finely grated or minced
• 1 large egg
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano
• 1 tablespoon milk (optional for tenderness)
• 2 tablespoons olive oil (for browning)

For the Marinara Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon sugar (optional, to balance acidity)
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh basil leaves or parsley, for garnish

Cooking Directions

1. Make the Meatballs

1. In a large bowl, combine the ground beef, pork, breadcrumbs, Parmesan, garlic, onion, parsley, egg, milk, salt, pepper, and oregano.
2. Mix gently with your hands until just combined — don’t overmix, or the meatballs may turn tough.
3. Roll into 1½-inch (4 cm) balls. You should get about 18–20 meatballs.

2. Brown the Meatballs

1. Heat olive oil in a large skillet or Dutch oven over medium heat.
2. Add the meatballs in batches (don’t overcrowd the pan).
3. Brown on all sides for about 5–7 minutes, turning occasionally.
4. Transfer browned meatballs to a plate and set aside (they will finish cooking in the sauce).

3. Make the Marinara Sauce

1. In the same pan, add a bit more olive oil if needed.
2. Sauté the onion until soft and translucent, about 3–4 minutes.
3. Add garlic and cook for another 30 seconds until fragrant.
4. Stir in the crushed tomatoes, basil, oregano, and sugar.
5. Season with salt and pepper to taste.
6. Bring to a gentle simmer.

4. Simmer Meatballs in Sauce

1. Add the browned meatballs into the simmering marinara sauce.
2. Cover and cook for 25–30 minutes, stirring occasionally, until the meatballs are tender and fully cooked (internal temperature should reach 165°F / 74°C).

5. Garnish and Serve

1. Taste and adjust seasoning.
2. Sprinkle with fresh basil or parsley and grated Parmesan before serving.

Step-by-Step Preparation Method

Step 1: Combine meatball ingredients and roll into uniform balls.
Step 2: Brown meatballs in olive oil to seal in flavor.
Step 3: Prepare the marinara by sautéing onions and garlic, then add tomatoes and herbs.
Step 4: Simmer the browned meatballs in sauce until tender and infused with flavor.
Step 5: Garnish and serve hot with your favorite side.

How to Serve This Recipe

Serve Meatballs in Marinara Sauce hot, garnished with Parmesan and fresh herbs.

Delicious serving ideas:

• Over a bed of spaghetti or linguine
• In a toasted Italian roll with melted mozzarella for a meatball sub
• With garlic bread and a side salad
• Over zucchini noodles or cauliflower mash for a low-carb version

Recipe Tips

• Use a mix of beef and pork for the juiciest texture.
• Don’t overmix the meatball mixture — gentle handling keeps them tender.
• Browning the meatballs first adds a deep, savory flavor.
• Simmer low and slow — it infuses the sauce beautifully.
• For extra richness, add a splash of red wine to the sauce while simmering.

Variations

1. Spicy Arrabbiata Meatballs: Add extra red chili flakes to the sauce.
2. Cheese-Stuffed Meatballs: Insert a small cube of mozzarella in the center of each meatball before cooking.
3. Turkey or Chicken Meatballs: Use ground poultry for a lighter version.
4. Herb-Loaded Version: Add fresh basil, thyme, or rosemary for extra aroma.
5. Creamy Tomato Meatballs: Stir in a few tablespoons of heavy cream or mascarpone at the end for a velvety sauce.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze meatballs (with or without sauce) for up to 3 months.
• Reheat: Thaw overnight and reheat gently on the stovetop over low heat until warm.

Tip: Freeze cooked meatballs separately on a tray first, then transfer to a freezer bag — this prevents sticking.

Special Equipment Needed

• Large mixing bowl
• Skillet or Dutch oven
• Tongs or slotted spoon
• Wooden spoon
• Measuring cups and spoons

Conclusion

Meatballs in Marinara Sauce is the epitome of hearty, home-cooked comfort. Juicy, flavorful meatballs nestled in a fragrant, slow-simmered tomato sauce — this dish never fails to satisfy. It’s easy enough for weeknights yet impressive enough for guests.

The combination of tender meat, rich sauce, and Italian herbs brings warmth to every bite. Serve it over pasta, on bread, or by itself — no matter how you enjoy it, this recipe delivers timeless flavor and heartwarming satisfaction every single time.

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Meatballs in Marinara Sauce

Author: admin Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Servings: 6 Calories: 380 per serving

Description

There’s something timeless and soul-satisfying about a plate of Meatballs in Marinara Sauce. This dish is a beloved staple of Italian-American cuisine — a beautiful balance of tender, flavorful meatballs simmered in a velvety tomato sauce, rich with garlic, herbs, and olive oil. Every bite delivers comfort, warmth, and nostalgia.

Ingredients

Scale

1/2x 1x 2x 3x

For the Meatballs:

• 1 lb (450 g)
• ½ lb (225 g)
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• ¼ cup chopped fresh parsley (or 1 tbsp dried parsley)
• 2 cloves garlic, minced
• 1 small onion, finely grated or minced
• 1 large egg
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano
• 1 tablespoon milk (optional for tenderness)
• 2 tablespoons olive oil (for browning)

For the Marinara Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (28-ounce)
• 1 teaspoon sugar (optional, to balance acidity)
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh basil leaves or parsley, for garnish

Instructions

1. 1. Make the Meatballs : In a large bowl, combine the ground beef, pork, breadcrumbs, Parmesan, garlic, onion, parsley, egg, milk, salt, pepper, and oregano. Mix gently with your hands until just combined — don’t overmix, or the meatballs may turn tough. Roll into 1½-inch (4 cm) balls. You should get about 18–20 meatballs.
2. 2. Brown the Meatballs : Heat olive oil in a large skillet or Dutch oven over medium heat. Add the meatballs in batches (don’t overcrowd the pan). Brown on all sides for about 5–7 minutes, turning occasionally. Transfer browned meatballs to a plate and set aside (they will finish cooking in the sauce).
3. 3. Make the Marinara Sauce : In the same pan, add a bit more olive oil if needed. Sauté the onion until soft and translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds until fragrant. Stir in the crushed tomatoes, basil, oregano, and sugar. Season with salt and pepper to taste. Bring to a gentle simmer.
4. 4. Simmer Meatballs in Sauce : Add the browned meatballs into the simmering marinara sauce. Cover and cook for 25–30 minutes, stirring occasionally, until the meatballs are tender and fully cooked (internal temperature should reach 165°F / 74°C).
5. 5. Garnish and Serve : Taste and adjust seasoning. Sprinkle with fresh basil or parsley and grated Parmesan before serving.

Keywords: Meatballs in Marinara Sauce