Cheesy Garlicky Meatballs With Marinara (Print version)

Tender beef and pork meatballs with garlic, cheese, and rich marinara sauce. Italian comfort at its finest.

# 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

# How-To Steps:

01 - In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, mozzarella cheese, eggs, minced garlic, onion, parsley, oregano, salt, pepper, and milk. Mix until just combined without overworking the mixture.
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 meatballs in batches for 2 to 3 minutes per side until lightly golden. Remove and set aside.
04 - Add 2 tablespoons olive oil to the same skillet. 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 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, polenta, or crusty bread if desired.

# Tips from the pros:

01 -
  • They're forgiving enough that you can make them while chatting with friends, yet impressive enough to feel like you've really cooked something.
  • The combination of beef and pork creates a depth that pure ground beef alone just can't match, and the cheese makes them impossibly tender.
02 -
  • Don't rush the browning step by turning the heat too high—medium heat browns them evenly without burning the outside while leaving the inside raw.
  • If your meatballs feel like they're falling apart when shaping, the mixture is too wet; add a tablespoon more breadcrumbs and stir gently.
03 -
  • Freeze raw meatballs on a baking sheet before dropping them into the sauce if you like—it extends their cooking time slightly but keeps them from crowding the pan and makes browning more even.
  • A splash of red wine stirred into the sauce in the final minutes adds depth that tastes like you've been cooking all day.
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