Meatballs Marinara
Serve these cozy meatballs for a delicious Italian-inspired family dinner everyone can enjoy. They're tender, flavorful, and surprisingly easy to make from scratch in about 30 minutes. Pair with pasta, fresh herbs, and plenty of Parmesan!
Ingredients
For the Sauce:
- 2 Tablespoons olive oil
- 4 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- pinch red pepper flakes
- 2-3 sprigs fresh basil plus more for serving
For the Meatballs:
- 2/3 cup grated Parmesan cheese
- 1/3 cup Panko breadcrumbs
- 1/3 cup ricotta cheese whole milk preferred
- 1 large egg
- 4 cloves garlic minced
- 2 teaspoons dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1 pound lean ground beef
- 8 ounces ground pork or ground Italian sausage
For Serving:
- 12-16 ounces pasta or rolls for meatball sandwiches, etc.
- fresh Parmesan and basil
Instructions
- Prep. Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper and set aside.
- Cook pasta. If serving with pasta, bring a large pot of water to boil, then add a generous pinch of kosher salt. Stir in pasta and cook just to al dente according to package directions.
- Start sauce. While waiting for pasta water to boil, start the sauce. Place olive oil and garlic in a large, cold skillet, then place the skillet over medium heat.2 Tablespoons olive oil, 4 cloves garlic
- As soon as the garlic starts to sizzle and smell fragrant, stir in the tomatoes, oregano, and red pepper flakes. Nestle in the sprigs of fresh basil.1 (28 ounce) can crushed tomatoes, 1 teaspoon dried oregano, pinch red pepper flakes, 2-3 sprigs fresh basil
- Reduce heat to low and let the sauce simmer very gently while you prepare and bake the meatballs.
- Form meatballs. Combine the Parmesan, breadcrumbs, ricotta, egg, garlic, parsley, salt, and onion powder in a large bowl. Use a fork to mix these together well.2/3 cup grated Parmesan cheese, 1/3 cup Panko breadcrumbs, 1/3 cup ricotta cheese, 1 large egg, 4 cloves garlic, 2 teaspoons dried parsley, 1 teaspoon kosher salt, 1/2 teaspoon onion powder
- Add the ground beef and ground pork or sausage. Continue using the fork to very gently pull the Parmesan mixture through the meat, until it is pretty even. Try not to overwork.1 pound lean ground beef, 8 ounces ground pork or ground Italian sausage
- Scoop the mixture into meatballs of about 2 Tablespoons each and arrange on the prepared baking sheet. You can roll them gently between your hands to smooth them out, or skip this step if you don’t mind a “rustic” shape.
- Bake meatballs. Bake for 9-11 minutes, until golden brown and cooked through to an interior temperature of 160°F.
- Put it together. When the meatballs are finished baking, remove the basil sprigs from the sauce and season with salt and pepper to taste. Gently transfer the meatballs into the sauce, turning to coat them all well. Keep warm over low heat as you finish preparing your pasta and any sides.
- Serve. Plate pasta and meatballs with plenty of fresh Parmesan and more basil, as desired. Enjoy!12-16 ounces pasta, fresh Parmesan and basil
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Notes
- Extra meatballs and sauce will keep well tightly-covered in the refrigerator for 3-4 days. Reheat portions in the microwave for 90-120 seconds, with a paper towel over the plate to prevent splatter.
- Meatballs freeze well. You have two options here:
- Fully cook the meatballs and sauce, then let them cool and store together in freezer-safe containers. It's easiest to package them up in the portions you think you'll want to use later, whether that be individual portions or a full family meal. Transfer the container to defrost in the fridge overnight, then pour into a pot and slowly warm over medium-low heat. Serve with freshly-boiled pasta, rolls, etc.
- Freeze the shaped but raw meatballs, then add them directly to the simmering sauce when ready to enjoy. They will take longer to cook this way, clearly, but are super hands-off and stay very tender.
Nutrition Estimate
Calories: 557 kcal, Carbohydrates: 48 g, Protein: 36 g, Fat: 23 g, Saturated Fat: 9 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 10 g, Trans Fat: 0.3 g, Cholesterol: 118 mg, Sodium: 704 mg, Potassium: 571 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 207 IU, Vitamin C: 2 mg, Calcium: 175 mg, Iron: 3 mg