Beef Meatballs Marinara Sauce (Print)

Savory beef meatballs simmered in rich herbed marinara, perfect for pasta or crusty bread.

# What You Need:

→ Meatballs

01 - 1.1 lb ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 cup whole milk
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 1 small onion, finely chopped
08 - 2 tbsp fresh parsley, chopped
09 - 1 tsp dried oregano
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 2 tbsp olive oil, for frying

→ Marinara Sauce

13 - 2 tbsp olive oil
14 - 1 small onion, finely chopped
15 - 3 cloves garlic, minced
16 - 28 oz canned crushed tomatoes
17 - 1 tsp dried basil
18 - 1 tsp dried oregano
19 - 1/2 tsp red pepper flakes (optional)
20 - 1 tsp sugar
21 - Salt and black pepper, to taste
22 - 2 tbsp fresh basil or parsley, chopped (for garnish)

# How to Make:

01 - Combine ground beef, breadcrumbs, Parmesan, milk, egg, garlic, onion, parsley, oregano, salt, and pepper in a large bowl. Mix gently until just combined to avoid overworking the mixture.
02 - Form the mixture into 16 to 18 meatballs, approximately 1.5 inches in diameter each.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in batches and brown evenly on all sides, about 5 to 7 minutes total. Transfer browned meatballs to a plate.
04 - In a large saucepan, heat 2 tablespoons olive oil over medium heat. Sauté onion until translucent, about 3 to 4 minutes. Add garlic and cook for 30 seconds until fragrant.
05 - Add crushed tomatoes, dried basil, oregano, red pepper flakes if using, sugar, salt, and pepper to the saucepan. Stir well and bring the sauce to a gentle simmer.
06 - Return the browned meatballs to the simmering sauce. Cover and cook gently for 20 to 25 minutes, turning meatballs occasionally, until fully cooked and sauce thickens.
07 - Adjust seasoning to taste. Garnish with fresh basil or parsley. Serve hot over cooked pasta or accompany with crusty bread.

# Expert Advice:

01 -
  • They're tender and flavorful without being fussy or complicated
  • The sauce becomes this luscious, deeply savory thing that makes your whole kitchen smell incredible
  • You can serve them so many ways—over pasta, with bread, or even on their own as comfort food
02 -
  • Don't overwork your meatball mixture or they'll be dense instead of tender—mix just until combined
  • Browning the meatballs first seals in flavor and creates that texture you crave, even though they finish cooking in the sauce
  • The sugar in the sauce isn't about sweetness—it balances the acidity of the tomatoes in a way that makes everything taste rounder and more complete
03 -
  • Wet your hands lightly when shaping meatballs—it prevents sticking and keeps them from getting overworked
  • Don't skip the browning step. That golden crust is where the real flavor development happens
  • The gentlest simmer is better than a rolling boil—it keeps your meatballs tender instead of tough

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