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Juicy Italian meatballs simmered in marinara sauce served with pasta

Juicy Italian Meatballs in Marinara Sauce

This recipe delivers tender meatballs packed with bold Italian flavor, simmered in a rich marinara sauce, perfect for a cozy dinner.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 lb ground beef (80 to 85 percent lean) Provides the base for the meatballs.
  • 1/2 lb ground pork Adds flavor and tenderness.
  • 1/2 cup breadcrumbs Plain or Italian style.
  • 1/3 cup milk For soaking the crumbs.
  • 1 large egg Acts as a binder.
  • 1/2 cup grated Parmesan Not just salty, adds deep savory flavor.
  • 3 cloves garlic, minced For flavor.
  • 2 tablespoons chopped parsley Adds freshness.
  • 1 teaspoon salt Plus more to taste.
  • 1/2 teaspoon black pepper For seasoning.
  • 1 teaspoon dried oregano Or Italian seasoning.
Marinara Sauce Ingredients
  • 2 tablespoons olive oil For sautéing.
  • 1 small onion, finely chopped Adds sweetness and depth.
  • 3 cloves garlic, minced For additional flavor.
  • 1 28 oz can crushed tomatoes Base for the sauce.
  • 1 teaspoon salt Adjust later to taste.
  • 1/2 teaspoon sugar Optional, helps balance acidity.
  • to taste fresh basil If available, for garnish.

Method
 

Preparation
  1. In a bowl, combine breadcrumbs and pour milk over them. Let sit for about 5 minutes until you have soft, wet crumbs.
  2. In a large bowl, add ground beef, pork, soaked breadcrumbs, egg, Parmesan, garlic, parsley, salt, pepper, and oregano. Mix gently until evenly combined.
  3. Roll the mixture into balls, about 1 1/2 inches wide. If the mixture is sticky, lightly wet your hands.
  4. Chill the meatballs in the fridge for 15-20 minutes if possible.
Baking the Meatballs
  1. Preheat your oven to 400°F (200°C).
  2. Line a sheet pan with parchment or foil, greasing if using foil.
  3. Space the meatballs on the pan to ensure they brown instead of steam.
  4. Bake for 15-18 minutes or until browned and cooked through.
Making the Marinara Sauce
  1. While the meatballs are baking, heat olive oil in a pot, and sauté the onion for 5 minutes until soft.
  2. Add minced garlic and sauté for about 30 seconds.
  3. Pour in the crushed tomatoes, salt, and optional sugar. Let simmer for 15-20 minutes, stirring occasionally.
Final Assembly
  1. Once the meatballs are baked, slide them into the marinara sauce and simmer together for another 10-15 minutes.
  2. Serve warm over pasta, in a sub, or with creamy polenta.

Notes

For added flavor, do not skip the Parmesan and herbs. Letting meatballs simmer in marinara ensures they stay tender and absorb flavors.