Meatballs with Marinara
Meatballs with Marinara are the ultimate comfort food. This recipe combines baked Italian meatballs with the best homemade marinara sauce and then served over spaghetti noodles or sautéed veggies. So good!
Spaghetti and Meatballs
Welcome to a classic recipe that will make you feel like you’re at your grandma’s house. It’s comfort food at its best, and is a wonderful meal for gathering around a table filled with family and friends.
This meal is definitely for gathering and combines the following.
- Homemade Italian Meatballs
- The Best Marinara Sauce
- Served over spaghetti noodles or sautéed veggies
- Plus a slice of French bread or Focaccia Bread and a garden salad!
Why This Recipe Works:
- COMFORT FOOD – Juicy meatballs plus the tastiest red sauce equals the tastiest comfort food.
- FULL OF ITALIAN FLAVORS – This classic Italian dish is full of the best flavors. You’re gonna love this meatball recipe too.
- EASY TO PREP AHEAD – I recommend prepping the easy meatballs and the marinara sauce recipe ahead of time. Then the next day, make the pasta and fresh vegetables and reheat the meatballs and sauce. Combine and enjoy!
- MAKES GREAT MEATBALL SUBS – Make some homemade hoagie rolls, add the tender meatballs and sauce, and top with mozzarella cheese. So good!
Ingredients needed for Classic Italian Meatballs:
- Ground Beef – I recommend using 80-85% lean ground beef. Any leaner will result in a tough meatball, and that is absolutely no bueno.
- Ground Pork – I rotate between using a mild pork, a sweet one, and my favorite, a hot Italian sausage! Use whatever ground meat you like best.
- Eggs – Two eggs help the meatballs stick together, without using any other binder.
- Onion and Garlic – Mince your onion and garlic super fine, especially for picky eaters.
- Parmesan Cheese – Shred your own cheese. Tastes better and it’s actually cheaper.
- Breadcrumbs – I used Italian breadcrumbs. If you are into using homemade breadcrumbs, you will need more binder like milk.
- Spices – Red pepper flakes, kosher salt, and freshly ground black pepper. Staples in my kitchen.
- Water – The cold water adds amazing moisture to these meatballs.
Ingredients needed for Marinara Sauce:
- Olive Oil – For sautéing the veggies, and for flavor.
- Onion & Garlic – These are the only two fresh veggies, and we’ll sauté them in olive oil.
- Crushed Tomatoes – The quickest way to make sauce is to buy the crushed. BUT, you could buy whole tomatoes and then crush them yourself.
- Diced Tomatoes – I prefer the fire-roasted tomatoes always, but you can always use regular, or mild.
- Tomato Paste – 3-4 Tablespoons is just right for this recipe.
- Chicken Broth – Some of this will cook down during the process.
- Sugar – Just a pinch to balance all the acidity from the tomatoes.
- Spices – Basil, Italian Seasoning, and kosher salt and freshly ground black pepper.
How to make Italian Meatballs:
Step 1
Preheat oven. Set your oven to 375 degrees for starters. Prepare a baking sheet with parchment paper.
Step 2
Mince veggies. Mince your onion and garlic very finely. Your picky eaters won’t notice them, but WILL notice the amazing flavor they provide.
Step 3
Combine ingredients. In a large mixing bowl, combine all ingredients. Use your hands to gently mix everything together.
Step 4
Form meatballs. Then form meatballs. Use your hands and try not to over handle. Over-handling results in tough meatballs. Lay meatballs on the prepared baking sheet.
Step 5
Brown meatballs. Use a large cast iron skillet to brown the meatballs on all sides. Add a little bit of neutral oil (like avocado oil or canola oil) to the pan and brown on medium-high heat. You will need to brown these in batches to avoid over-crowding the pan.
Step 6
Bake. Transfer meatballs to a parchment lined baking sheet and bake meatballs for approximately 10 minutes or until done to your liking.
Step 7
Serve. Serve meatballs with homemade marinara, curry, pasta, veggies, or whatever you like.
How to make Homemade Marinara Sauce:
Step 1
Sauté veggies. In a medium stock pot (or Dutch Oven), sauté the onions in a little olive oil over medium heat. When the onions are soft and translucent, add the garlic and stir for another 30 seconds or so.
Step 2
Add remaining ingredients. Then add all the tomatoes (crushed tomatoes, diced tomatoes, and tomato paste), the chicken broth, sugar, and spices. Bring to a boil, and then reduce heat to a simmer.
Step 3
Cook. Continue cooking the sauce for about 20-25 minutes, or until the sauce cooks down slightly. Taste the marinara sauce, and add more seasonings, if desired.
Step 4
Serve. Serve this homemade sauce over meatballs, veggies, and/or pasta. Enjoy!
Serve leftovers in an airtight container for 3-4 days.
Other Delicious Italian meals:
- The Ultimate Lasagna Recipe – This is our go-to recipe that feeds a crowd. We’ve made it for Sunday night dinners and for holidays too!
- Butternut Squash Lasagna with Spinach – An amazing fall casserole combining lasagna noodles with a creamy butternut squash sauce and a cheesy spinach layer.
- Classic Chicken Parmesan Recipe – Lightly sautéed in oil, and then finished off in the oven. So good!
- Godfather’s Taco Pizza – Our favorite pizza recipe! We ate a ton of Godfather’s taco pizza back in the day.
Recipe FAQs:
I use a large cookie scoop but you could make them whatever size you like.
Yes, browning adds flavor. Cook them in a skillet until golden brown on all sides. Then bake them to cook completely.
Use high-quality tomatoes, olive oil, garlic, onions, and a mix of herbs like basil and oregano (or Italian seasoning). Simmer for a rich flavor.
Yes, both freeze well. Let them cool before transferring to airtight containers or freezer bags.
Meatballs and marinara pair well with spaghetti, spaghetti squash, sautéed mushrooms, or as a sandwich filling. Sprinkle with extra Parmesan and fresh basil for added flavor.
Yes, you can prepare the meatballs a day in advance and refrigerate them until ready to cook.
Kitchen Tools used for this recipe: (Affiliate Links)
- Dutch Oven – I used my Dutch Oven for this recipe, but any pan will work just fine.
- Global 7-inch Knife – My favorite knife.
- Baking Sheet – Used to bake the meatballs.
- Parchment Paper Baking Sheets – Fits the baking sheet perfectly.
xoxo ~Sue
Meatballs with Marinara Recipe
Ingredients
For the meatballs:
- 1 pound ground beef – 85% lean
- 1 pound ground pork
- 2 large eggs
- 3 cloves garlic – minced
- 1/3 cup yellow onion – minced
- 1/3 cup shredded parmesan cheese – freshly shredded
- 2/3 cup Italian breadcrumbs
- 1 teaspoon red pepper flakes
- kosher salt & freshly ground black pepper – to taste
- 1/2 cup cold water
For the marinara sauce:
- 1 Tablespoon olive oil
- 1/2 large yellow onion – chopped
- 3 cloves garlic – minced
- 28 oz. crushed tomatoes
- 30 oz. fire-roasted diced tomatoes
- 4 Tablespoons tomato paste
- 1 1/2 cup chicken broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- kosher salt and freshly ground black pepper – to taste
Instructions
For the meatballs:
- Preheat oven. Set your oven to 375 degrees for starters. Prepare a baking sheet with parchment paper.
- Mince veggies. Mince your onion and garlic very finely. Your picky eaters won't notice them, but WILL notice the amazing flavor they provide.
- Combine ingredients. In a large mixing bowl, combine all ingredients. Use your hands to gently mix everything together.
- Form meatballs. Then form meatballs. Use your hands and try not to over handle. Over-handling results in tough meatballs. Lay meatballs on the prepared baking sheet.
- Brown meatballs. Use a large cast iron skillet to brown the meatballs on all sides. Add a little bit of neutral oil (like avocado oil or canola oil) to the pan and brown on medium-high heat. You will need to brown these in batches to avoid over-crowding the pan.
- Bake. Transfer meatballs to a parchment lined baking sheet and bake meatballs for approximately 10 minutes or until done to your liking.
For the marinara sauce:
- Sauté veggies. In a medium stock pot (or Dutch Oven), sauté the onions in a little olive oil over medium heat. When the onions are soft and translucent, add the garlic and stir for another 30 seconds or so.
- Add remaining ingredients. Then add all the tomatoes (crushed tomatoes, diced tomatoes, and tomato paste), the chicken broth, sugar, and spices. Bring to a boil, and then reduce heat to a simmer.
- Cook. Continue cooking the sauce for about 20-25 minutes, or until the sauce cooks down slightly. Taste the marinara sauce, and add more seasonings, if desired.
To serve:
- Serve homemade spaghetti and meatballs over pasta and/or sauteed veggies, along with some extra freshly grated parmesan cheese. Enjoy!
Notes
- I recommend prepping the easy meatballs and the marinara sauce recipe ahead of time. Then the next day, make the pasta and fresh vegetables and reheat the meatballs and sauce. Combine and enjoy!
- Try making meatball subs! Make some homemade hoagie rolls, add the tender meatballs and sauce, and top with mozzarella cheese. So good!
- Both the meatballs and marinara sauce freeze well. Let them cool before transferring to airtight containers or freezer bags.
A classic! Love me some spaghetti and meatballs!
Exactly! Classic and so delish.