Cheesy Garlicky Meatballs With Marinara (Printable Version)

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

# What You'll Need:

→ For the 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

→ For the Marinara Sauce

12 - 2 tablespoons olive oil
13 - 1 small onion, finely diced
14 - 2 cloves garlic, minced
15 - 28 ounces 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

→ To Serve

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 in a single layer.
04 - Bake for 15 to 18 minutes until lightly browned and cooked through.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
06 - Add minced garlic to the skillet and cook for 1 minute more until fragrant.
07 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally until sauce thickens slightly.
08 - Transfer baked meatballs to the marinara sauce. Cover and simmer for 10 minutes, allowing flavors to meld.
09 - Garnish with fresh basil leaves and extra Parmesan cheese. Serve hot over pasta or as desired.

# Expert Suggestions:

01 -
  • The mozzarella melts into pockets of creamy richness that surprise you with every bite.
  • Baking the meatballs first keeps them tender and juicy without the mess of frying.
  • The marinara is bright and balanced, with just enough sweetness to round out the acidity.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not overmix the meatball mixture or they will turn out dense and rubbery instead of tender.
  • Let the garlic cook in the oil for only a minute, any longer and it turns bitter and ruins the sauce.
  • Use parchment paper on the baking sheet, or youll spend twenty minutes scraping off stuck cheese and meat.
  • Simmer the meatballs in the sauce at the end, this is when the magic happens and the flavors truly come together.
03 -
  • Wet your hands lightly when rolling the meatballs so the mixture doesnt stick to your fingers.
  • Add a splash of red wine to the marinara for a deeper, more complex flavor that tastes like it simmered all day.
  • Taste the sauce before adding the meatballs and adjust the salt, sugar, or pepper until it tastes just right to you.
  • Let the finished dish rest for five minutes before serving, the flavors settle and the sauce thickens just a bit more.
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