Cheesy Garlicky Meatballs With Marinara (Printer-Friendly)

Tender beef and pork meatballs with garlic, cheese, and rich marinara sauce. Italian comfort food 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 ounces 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

# Directions:

01 - In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, mozzarella, eggs, minced garlic, onion, parsley, oregano, salt, pepper, and milk. Mix until just combined, being careful not to overwork the mixture.
02 - Shape the mixture into approximately 24 golf ball-sized meatballs of uniform size.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the meatballs in batches for 2 to 3 minutes on each side until golden. Remove and set aside on a plate.
04 - Add 2 tablespoons olive oil to the same skillet. Sauté minced garlic for 1 minute until fragrant, stirring constantly.
05 - Add crushed tomatoes, basil, oregano, red pepper flakes, sugar, salt, and pepper. Stir well and bring to a simmer over medium heat.
06 - Gently nestle the browned meatballs into the sauce. Cover the skillet and reduce heat to low. Simmer for 20 to 25 minutes until meatballs are cooked through.
07 - Remove from heat and transfer meatballs and sauce to a serving dish. Garnish with fresh basil and serve hot with pasta, crusty bread, or polenta if desired.

# Expert Suggestions:

01 -
  • Two types of meat create a depth of flavor that single-meat versions can't touch, and the cheese keeps everything impossibly tender.
  • The whole thing comes together in under an hour, which means you can pull off an impressive dinner without the stress.
  • These freeze beautifully, so batch cooking on a quiet weekend gives you ready-made meals for weeks.
02 -
  • Don't skip browning the meatballs first, that crust is where the flavor lives and makes the whole dish taste restaurant-quality.
  • Low heat during the simmer is your friend because it keeps the meatballs from cracking apart and allows the sauce to develop a deep, mellow flavor instead of tasting thin and rushed.
03 -
  • If your meatballs start falling apart while browning, they probably need a bit more binding, chill the raw mixture in the fridge for 30 minutes before shaping.
  • Taste the sauce as it simmers and adjust the seasoning, a pinch of sugar tames acidic tomatoes while a sprinkle of salt and fresh pepper at the end makes everything sing.
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