Homemade Italian Meatballs in Marinara Sauce
A comforting and heartwarming dish of tender meatballs simmered in rich marinara sauce, perfect for family gatherings and cozy dinners.
Ingredients
For the Meatballs
- 1 lb ground beef Can substitute with ground turkey or chicken for a healthier option.
- 1/2 lb ground pork Adds richness and moisture; optional for leaner meatball.
- 1 cup breadcrumbs Use Italian-seasoned for added flavor; panko breadcrumbs yield a lighter meatball.
- 1/4 cup grated Parmesan cheese Substitute with pecorino for a sharper taste.
- 1/4 cup chopped fresh parsley Fresh is better than dried for flavor.
- 2 cloves garlic, minced Fresh garlic is key for aromatic depth.
- 1 large egg To bind the mixture; vegan option available with flaxseed meal.
- Salt and pepper to taste Basic seasoning to enhance flavor.
For the Marinara Sauce
- 2 cups marinara sauce Store-bought or homemade; opt for no added sugars or preservatives.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, and egg. Mix gently until combined.
- Season the mixture generously with salt and pepper.
- Form the mixture into meatballs, about 1-1.5 inches in diameter.
- Place the meatballs on a baking sheet lined with parchment paper.
Cooking
- Bake the meatballs in the oven for 20 minutes until golden brown.
- Meanwhile, heat the marinara sauce in a large saucepan over medium heat. Once warmed, add the baked meatballs to simmer gently for about 5-10 minutes.
- Serve warm, optionally sprinkled with extra Parmesan and fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat gently in olive oil or marinara sauce.