Cheesy Garlicky Meatballs With Marinara (Printable)

Tender Italian meatballs with garlic, melted cheese, and classic marinara sauce. Gluten-free option available.

# Components:

→ 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

→ Marinara Sauce

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

→ Garnish and Serving

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 16-18 golf ball-sized meatballs and arrange on the prepared baking sheet.
04 - Bake for 15-18 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 3-4 minutes until translucent. Add minced garlic and cook for 1 minute more.
06 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
07 - Transfer baked meatballs to the marinara sauce. Cover and simmer for 10 minutes to allow flavors to meld.
08 - Garnish with fresh basil and extra Parmesan cheese. Serve hot over pasta or as desired.

# Expert Advice:

01 -
  • The mozzarella and Parmesan melt right into the meat, keeping everything incredibly tender and juicy without any dry moments.
  • One pot of sauce does all the work while the meatballs bake, so you're barely cooking multiple things at once.
  • These freeze beautifully, whether raw or cooked, which means you can make a double batch and have dinner ready on your worst days.
02 -
  • Do not skip the milk in the mixture, it sounds strange but it's what keeps these from becoming hockey pucks instead of tender little pillows.
  • The oven is doing 80 percent of the work here, so you're not standing over a pan with hot oil splattering on you, which is honestly a life hack.
03 -
  • If your meatballs are sticking to the sheet, spray your parchment paper lightly with cooking oil before you start, it costs nothing and saves frustration.
  • Taste a tiny piece of raw mixture before you bake, this way you can adjust seasoning if needed and you'll know the final product is exactly how you want it.
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