Cheesy Garlicky Meatballs With Marinara (Printable version)

Tender meatballs with garlic, cheese, and marinara sauce. Gluten-free option available for a comforting Italian meal.

# Needed ingredients:

→ For the Meatballs

01 - 1.1 lb ground beef or half beef and half pork
02 - 2/3 cup fresh breadcrumbs, use gluten-free if needed
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 ounces 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

→ To Serve

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, avoiding overworking the mixture.
03 - Form mixture into 16 to 18 golf ball-sized meatballs and arrange evenly on prepared baking sheet.
04 - Bake for 15 to 18 minutes until lightly browned and cooked through.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute.
06 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally.
07 - Transfer baked meatballs to marinara sauce. Cover and simmer for 10 minutes to allow flavors to meld.
08 - Garnish with fresh basil and extra Parmesan cheese. Serve hot over pasta or as preferred.

# Expert advice:

01 -
  • The mozzarella melts into pockets of gooey treasure inside each meatball, making every bite a surprise.
  • Everything bakes in the oven first, so you skip the messy stovetop frying and splattered oil.
  • The marinara is built from scratch in under twenty minutes and tastes like it simmered all day.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have deepened.
02 -
  • Do not overmix the meatball mixture or they will turn out rubbery and tough instead of tender and juicy.
  • Baking the meatballs first instead of frying them keeps your stovetop clean and lets you make the sauce at the same time without juggling two pans.
  • Let the meatballs simmer in the sauce for at least 10 minutes so they absorb the marinara and become even more flavorful.
03 -
  • Use a small ice cream scoop to portion the meatballs so they're all the same size and cook evenly.
  • Add a splash of red wine to the marinara after the garlic for a deeper, more complex flavor.
  • If the meatball mixture feels too wet, add a tablespoon more breadcrumbs instead of flour to keep them light.
  • Rest the shaped meatballs in the fridge for 15 minutes before baking if you have time, it helps them hold their shape better.
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