Cheesy Garlicky Meatballs With Marinara (Printable Version)

Tender beef and pork meatballs loaded with garlic and cheese, simmered in rich marinara sauce. A classic Italian comfort dish.

# Components:

→ 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 ounces 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

# Method Steps:

01 - In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, mozzarella, eggs, minced garlic, onion, parsley, oregano, salt, pepper, and milk. Mix until just combined without overworking the mixture.
02 - Form the mixture into approximately 24 golf ball-sized meatballs.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the meatballs in batches for 2 to 3 minutes on each side. Remove and set aside.
04 - Add 2 tablespoons olive oil to the same skillet. Sauté minced garlic for 1 minute until fragrant.
05 - Add crushed tomatoes, basil, oregano, red pepper flakes, sugar, salt, and pepper. Stir well and bring to a simmer.
06 - Gently nestle the browned meatballs into the sauce. Cover and simmer on low heat for 20 to 25 minutes until meatballs are cooked through.
07 - Serve hot, garnished with fresh basil. Accompany with pasta or desired side dish.

# Expert Advice:

01 -
  • The two-meat blend keeps them impossibly tender and flavorful instead of dense and heavy.
  • You'll taste actual garlic and cheese in every bite, not just a hint of seasoning hiding in there.
  • The whole recipe comes together in under an hour, making it perfect for weeknight dinners when you want something that tastes like you tried.
02 -
  • Never skip the browning step—it creates a flavorful crust that adds depth to everything, and skipping it leaves you with pale, less interesting meatballs.
  • The sugar in the sauce isn't sweetness; it balances the acidity of the tomatoes, so don't omit it or the sauce tastes slightly sharp and one-dimensional.
03 -
  • If your meatballs break apart during browning, it usually means the mixture wasn't chilled first—refrigerate for thirty minutes before shaping and browning.
  • Don't be afraid to taste the raw mixture and adjust seasonings before cooking; it's the only time you can fix it without consequences.
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