Cheesy Garlicky Meatballs With Marinara (Printable View)

Tender meatballs enriched with garlic and cheese, simmered in classic marinara sauce. Gluten-free option available.

# What You'll Need:

→ For the Meatballs

01 - 1.1 lb ground beef or half beef and half pork
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

→ For the 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

→ For Serving

20 - Fresh basil leaves for garnish
21 - Extra grated Parmesan cheese, optional
22 - Cooked spaghetti or gluten-free pasta, optional

# How To Make It:

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 to 18 golf ball-sized meatballs and arrange on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until lightly browned and cooked through.
05 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 to 4 minutes until translucent. Add garlic and cook for 1 minute more.
06 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally.
07 - Transfer baked meatballs to the marinara sauce. Cover and simmer for another 10 minutes, allowing flavors to meld.
08 - Garnish with fresh basil and extra Parmesan. Serve hot over pasta or as desired.

# Expert Advice:

01 -
  • Every bite hides a molten pocket of mozzarella that makes you slow down and savor.
  • The garlic doesn't scream, it hums softly through the meat and mingles with the marinara.
  • You can prep a double batch and freeze half, which means future weeknight wins with zero guilt.
  • Gluten-free swaps work seamlessly, so everyone at the table feels included without compromise.
02 -
  • Do not overmix the meat, it turns the meatballs rubbery and dense instead of tender and juicy.
  • Let the meatballs rest on the counter for five minutes after shaping, they hold together better in the oven.
  • If your sauce tastes too acidic, add another pinch of sugar or a tiny pat of butter to smooth it out.
  • Baking the meatballs before simmering keeps them intact and gives them a lovely crust that holds up in the sauce.
03 -
  • Use an ice cream scoop to portion the meatballs, they'll be perfectly uniform and cook evenly every time.
  • Add a splash of red wine to the sauce after the garlic softens, it deepens the flavor and makes it taste like you simmered it all day.
  • If the meatballs start to fall apart, chill the mixture for 15 minutes before shaping, it firms up and makes rolling much easier.
  • Taste the raw mixture by cooking a tiny piece in the microwave, adjust the seasoning before you commit to the whole batch.
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