Description
This classic Italian meatball recipe with Marinara Sauce delivers tender, flavorful comfort, filling your home with savory aromas. It’s an easy, family-friendly dinner idea for busy weeknights.
Ingredients
- 1 pound lean ground beef (or ground veal for a lighter option)
- 0.5 cup breadcrumbs (Panko or fresh, torn bread works beautifully, use gluten-free for a GF option)
- 1 large egg
- 0.25 cup grated Parmesan cheese
- 2 Tbsp fresh parsley, chopped
- 1 clove garlic, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 Tbsp olive oil
- 0.5 medium yellow onion, chopped
- 2 cloves garlic, minced
- 28 oz canned crushed tomatoes (San Marzano for premium flavor, use no-sugar-added for a healthier option)
- 0.5 tsp dried oregano
- Pinch of sugar (optional)
- Salt and black pepper to taste
Instructions
- Prepare Meatball Mixture: In a large bowl, gently combine 1 pound ground beef, 0.5 cup breadcrumbs, 1 large egg, 0.25 cup grated Parmesan cheese, 1 minced garlic clove, 2 Tbsp chopped fresh parsley, 0.5 tsp salt, and 0.25 tsp black pepper. Mix just until combined (add more breadcrumbs if too sticky) and avoid overmixing.
- Form Meatballs: Roll the mixture into 1.5-inch balls, yielding approximately 20-24 meatballs. A cookie scoop helps for uniform size, or aim for 1-inch size for smaller portions.
- Brown Meatballs: Heat 1-2 Tbsp olive oil in a large 10-inch skillet or Dutch oven over medium-high heat until shimmering. Brown the meatballs on all sides until a rich golden crust develops, working in batches to prevent overcrowding.
- Start Marinara Sauce: In the same pot, add more olive oil if needed. Sauté 0.5 chopped yellow onion and 2 minced garlic cloves for 3-5 minutes until softened and fragrant.
- Simmer Sauce: Pour in 28 oz crushed tomatoes. Stir in 0.5 tsp dried oregano, a pinch of sugar (if using), and season with salt and black pepper to taste. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20-30 minutes to deepen flavors and thicken the sauce.
- Combine and Finish: Gently nestle the browned meatballs into the simmering Marinara Sauce, ensuring most are submerged. Cover and continue to simmer on low heat for 20-30 minutes until the meatballs are cooked through, tender, and the sauce has darkened and coats a spoon.
Notes
Consider using grass-fed ground beef or San Marzano tomatoes for premium flavor, or tuck a small piece of fresh mozzarella into each meatball. For dietary needs, use gluten-free breadcrumbs, plant-based ground meat for a vegetarian option, or nutritional yeast for dairy-free. Flavor can be boosted with a pinch of red pepper flakes or a bay leaf. For quicker prep, use store-bought marinara or skip browning the meatballs by cooking them directly in the sauce.
- Prep Time: 18 minutes
- Cook Time: 67 minutes
- Category: Main Course
- Method: Stovetop, Simmering, Browning
- Cuisine: Italian
Nutrition
- Serving Size: 3-4 meatballs with sauce
- Calories: 290 calories
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg