When you’re craving something cozy yet impressive, these Hearty Italian Meatballs with Homemade Marinara are exactly what you need. They bring a touch of authentic Italian flavor to your table, making them ideal for a laid-back weekend meal or a special occasion without the fuss.
- Cuisine: Italian
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
Why You’ll Love This Recipe
- Authentic flavors with minimal effort.
- Simple ingredients you likely have on hand.
- Versatile: Pair with pasta or serve as a standalone dish.
- Makes excellent leftovers or meal prep.
Ingredients
- 1/2 yellow onion (diced): Forms the flavor base of the sauce with garlic.
- 5 cloves garlic (minced): Essential for that classic marinara flavor.
- 2 tablespoons olive oil: Used to sauté onions and garlic. Substitute canola oil if needed.
- 1 can (28oz) tomatoes (San Marzano tomatoes if possible): The heart of the sauce; use San Marzano for the best taste.
- 1 teaspoon dried oregano: Adds depth with its earthy aroma.
- 1 sprig basil: Provides fresh, aromatic notes. Substitute with dried basil (1 teaspoon) if needed.
- 1 bay leaf: Enhances the sauce with subtle bitterness; remove before serving.
- Salt (to taste): Balances flavors.
- 8 oz ground beef (85% or 90% lean): Gives the meatballs structure and flavor.
- 8 oz ground pork: Adds juiciness and a hint of sweetness.
- 1/4 yellow onion (minced): Incorporates moisture and flavor in the meatballs.
- 3 cloves garlic (minced): Infuses the meatballs with bold flavor.
- 1/2 cup panko bread crumbs: Keeps the meatballs light and airy.
- 1/3 cup milk: Moistens the breadcrumbs for tenderness.
- 1/3 cup freshly grated Parmigiano-Reggiano (more for topping): Intensifies the savory taste.
- 1/4 cup fresh parsley (chopped): Adds freshness and color.
- 1 egg (beaten): Binds the ingredients together.
- 1 teaspoon salt: Season the meatball mixture thoroughly.
- Pepper: To taste, adds a piquant finish.
- 2 tablespoons cooking oil: For searing the meatballs; use a high-smoke point oil like canola.
How to Make It
Step 1: Prepare the Marinara
In a large saucepan or deep skillet, heat olive oil over medium heat. Sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the canned tomatoes, using a spoon to crush them slightly. Stir in dried oregano, basil sprig, and bay leaf. Season with salt to taste. Let simmer for 30 minutes to meld the flavors, stirring occasionally. The sauce should thicken slightly; remove the bay leaf and basil sprig before serving.
Step 2: Form the Meatballs
In a mixing bowl, combine ground beef, ground pork, minced onion, minced garlic, panko bread crumbs, milk, Parmigiano-Reggiano, parsley, beaten egg, salt, and a generous amount of pepper. Mix gently with your hands until just combined. Overmixing will make the meatballs dense. Form into 1.5-inch balls and place on a parchment-lined baking sheet.
Step 3: Cook the Meatballs
Preheat the oven to 375°F (190°C). Heat cooking oil in a skillet over medium-high heat. Sear the meatballs in batches until browned all over, about 5 minutes. Transfer back to the baking sheet and bake in the oven for 15 minutes. The center should be cooked through and firm.
Step 4: Combine and Serve
Add the meatballs to the marinara sauce carefully. Simmer gently for 5 minutes to let the flavors meld. Serve hot with reserved Parmigiano-Reggiano on top, paired with spaghetti or toasted bread.
Recipe FAQs
Can I freeze the meatballs?
Absolutely! Cooked meatballs freeze well. Arrange them on a baking sheet to freeze, then transfer to a freezer bag. Reheat in the sauce, covered, on low until heated through.
What if I don’t have San Marzano tomatoes?
Regular canned crushed tomatoes can be used as a substitute. If you prefer a smoother sauce, blend slightly after cooking.
How do I prevent my meatballs from falling apart?
Avoid overmixing and ensure there’s enough binding agent like egg and breadcrumbs. Chilling the formed meatballs for 30 minutes before cooking helps maintain their shape.
