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Meatballs with Marinara

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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!

Side view of two bowls of spaghetti and meatballs plus marinara and veggies.

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.

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!
Overhead view of a bowl of meatballs with marinara sauce plus veggies.

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.
The labeled ingredients for the Italian 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.
The ingredients for the homemade marinara sauce.

How to make Italian Meatballs:

Step 1
Preheat oven. Set your oven to 375 degrees for starters. Prepare a baking sheet with parchment paper.

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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.

A bowl of the meatball ingredients before combining.

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.

A pan of the scooped meatballs ready to cook.

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.

A cast iron skillet of cooked meatballs.

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.

A stock pot of marinara sauce.

Other Delicious Italian meals:

Two bowls of meatballs and marinara plus vegetables.

Recipe FAQs:

How large should I make the meatballs?

I use a large cookie scoop but you could make them whatever size you like.

Should I brown the meatballs before baking?

Yes, browning adds flavor. Cook them in a skillet until golden brown on all sides. Then bake them to cook completely.

What is the key to flavorful marinara sauce?

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.

Can I freeze the meatballs and sauce?

Yes, both freeze well. Let them cool before transferring to airtight containers or freezer bags.

What can I serve with meatballs and marinara sauce?

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.

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs a day in advance and refrigerate them until ready to cook.

Overhead view of a bowl of meatballs with marinara and a bite out of a meatball.

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xoxo ~Sue

Closeup on a bowl of spaghetti, meatballs and homemade marinara.

Meatballs with Marinara Recipe

Meatballs with Marinara is 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!
5 from 2 votes
Print Pin Rate
Course: Main Dish
Cuisine: American, Italian
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8 servings
Calories: 461kcal
Author: Sue Ringsdorf

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

  1. 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!
  2. Try making meatball subs! Make some homemade hoagie rolls, add the tender meatballs and sauce, and top with mozzarella cheese. So good!
  3. Both the meatballs and marinara sauce freeze well. Let them cool before transferring to airtight containers or freezer bags.

Nutrition

Calories: 461kcal | Carbohydrates: 24g | Protein: 27g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 131mg | Sodium: 809mg | Potassium: 806mg | Fiber: 4g | Sugar: 10g | Vitamin A: 958IU | Vitamin C: 18mg | Calcium: 175mg | Iron: 5mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

2 Comments

  1. A classic! Love me some spaghetti and meatballs!

    1. Suebee Homemaker says:

      Exactly! Classic and so delish.

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