Cheesy Garlicky Meatballs With Marinara (Printable)

Tender beef and pork meatballs loaded with garlic and cheese, simmered in rich marinara sauce.

# What You’ll Need:

→ 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 oz 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

# Directions:

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.
02 - Shape the mixture into golf ball-sized meatballs, yielding approximately 24 pieces.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the meatballs in batches for 2 to 3 minutes per side. Remove and set aside.
04 - In the same skillet, add 2 tablespoons olive oil and 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 - Transfer to serving dish and garnish with fresh basil. Serve hot with pasta, crusty bread, or polenta as desired.

# Expert Hints:

01 -
  • The combination of two cheeses inside the meatballs creates these little pockets of melty goodness that burst with flavor when you take a bite.
  • The sauce develops this rich, slightly sweet depth that makes even the simplest pasta feel like something from a neighborhood Italian restaurant that doesnt share its secrets.
02 -
  • The meatball mixture will seem quite wet compared to other recipes, but this moisture is what keeps them incredibly tender, so resist the temptation to add more breadcrumbs.
  • Letting the meatballs rest in the hot sauce for about 5 minutes after cooking, off the heat with the lid still on, allows them to absorb more flavor while firming up just enough for perfect serving consistency.
03 -
  • The meatball mixture benefits enormously from a 30-minute rest in the refrigerator before shaping, allowing the breadcrumbs to fully hydrate and the flavors to meld.
  • When reheating leftovers, add a splash of water to the sauce before covering and warming gently – this prevents the sauce from reducing further and keeps the meatballs moist.
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