Cheesy Garlicky Meatballs Marinara (Printable)

Tender beef and pork meatballs with garlic and cheese in rich marinara sauce

# What You'll Need:

→ 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

# How to Make It:

01 - In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, mozzarella, 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, approximately 24 pieces total.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Working in batches, brown the meatballs for 2 to 3 minutes on each side. Remove and set aside.
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 to a gentle simmer.
06 - Gently nestle the browned meatballs into the sauce. Cover and simmer on low heat for 20 to 25 minutes until the meatballs are cooked through.
07 - Serve hot, garnished with fresh basil. Accompany with pasta, crusty bread, or polenta if desired.

# Expert Tips:

01 -
  • The cheese melts inside each meatball creating these unexpected pockets of gooey goodness that might make you close your eyes when you take a bite.
  • The sauce develops this rich depth that somehow tastes like it simmered all day even though you only spent about an hour in the kitchen.
02 -
  • Never press or pack the meat mixture too firmly when forming meatballs, I learned this after making hockey pucks on my first attempt.
  • Browning the meatballs before they simmer in sauce creates a flavor foundation that completely transforms the dish, something I discovered only after trying both methods.
03 -
  • Grate your own cheese rather than using pre-shredded varieties which contain anti-caking agents that prevent the beautiful melting youre after.
  • Let the meatball mixture rest in the refrigerator for 30 minutes before forming if you have time this helps the flavors meld and makes shaping easier.
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