Meatballs In Marinara Recipe

Soak breadcrumbs

In a small bowl, combine the plain breadcrumbs and whole milk. Let soak 5 minutes until the milk is absorbed and mixture is soft.

Mix meatball ingredients

In a large bowl, combine ground beef and ground pork. Add the soaked breadcrumbs, beaten egg, grated Parmesan, minced garlic (2 cloves), chopped parsley, dried oregano, 1 1/2 tsp Kosher salt, and 3/4 tsp pepper. Using clean hands, gently mix until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into uniform pieces (about 1 1/4 inches / roughly 2 ounces each). Roll between your palms to form smooth balls. Yield should be about 18–20 meatballs depending on size.

Brown meatballs

Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, turning gently, about 6–8 minutes total until a deep golden crust forms. They do not need to be fully cooked through. Transfer browned meatballs to a plate and set aside.

Sauté aromatics

In the same skillet (wipe out only if there is excessive burnt bits, otherwise leave fond for flavor), reduce heat to medium and add 2 tablespoons extra-virgin olive oil. Add the diced onion and a pinch of salt; sauté until softened and translucent, about 5–6 minutes. Add the minced garlic (4 cloves) and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Build the sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, 1/2 cup water or broth, 1 tsp dried oregano, 1/2 tsp sugar, 1 tsp Kosher salt, 1/2 tsp black pepper, and red pepper flakes if using. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low so the sauce maintains a gentle simmer. Cover partially and simmer for 20–25 minutes, stirring occasionally, until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened. During the last 5 minutes, stir in chopped fresh basil (reserve a few leaves for garnish).

Adjust seasoning and serve

Taste the sauce and adjust salt, pepper, or sugar as needed. Spoon meatballs and sauce into a serving dish. Sprinkle with grated Parmesan and torn fresh basil leaves. Serve hot over pasta, polenta, or in a sandwich roll as desired.