Cheesy Garlicky Meatballs With Marinara (Printable)

Juicy Italian meatballs with garlic, cheese, and marinara sauce. Gluten-free options available for everyone.

# What You'll Need:

→ For the Meatballs

01 - 1.1 lb ground beef or half beef and half pork
02 - 2/3 cup fresh breadcrumbs, gluten-free if needed
03 - 1 cup grated mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 2 large eggs
06 - 3 cloves garlic, minced
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground black pepper
11 - 2 tablespoons milk, dairy or plant-based

→ For the Marinara Sauce

12 - 2 tablespoons olive oil
13 - 1 small onion, finely diced
14 - 2 cloves garlic, minced
15 - 28 ounces canned crushed tomatoes
16 - 1 teaspoon dried basil
17 - 1/2 teaspoon dried oregano
18 - 1/2 teaspoon sugar
19 - Salt and pepper to taste

→ To Serve

20 - Fresh basil leaves for garnish
21 - Extra grated Parmesan cheese, optional
22 - Cooked spaghetti or gluten-free pasta, optional

# How-To Steps:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground meat, breadcrumbs, mozzarella, Parmesan, eggs, garlic, parsley, oregano, salt, pepper, and milk. Mix gently until just combined without overworking the mixture.
03 - Shape mixture into 16 to 18 golf ball-sized meatballs and arrange on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until lightly browned and cooked through.
05 - Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 to 4 minutes until translucent. Add garlic and cook for 1 minute more.
06 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally.
07 - Transfer baked meatballs to the marinara sauce. Cover and simmer for another 10 minutes, allowing flavors to meld.
08 - Garnish with fresh basil and extra Parmesan. Serve hot over pasta or as desired.

# Expert Advice:

01 -
  • The cheese melts right into the meat, so every bite is juicy and rich without any fussy stuffing.
  • You can have everything on the table in under an hour, even on a busy weeknight.
  • The marinara soaks into the meatballs as they simmer, making them impossibly flavorful.
  • Leftovers reheat beautifully, and the flavors get even better the next day.
02 -
  • Don't overmix the meat or your meatballs will turn out dense and rubbery instead of tender.
  • Baking them first instead of frying means they hold their shape better and you don't have to stand over a hot pan.
  • Let the sauce simmer with the meatballs at the end, that's when the magic really happens.
03 -
  • Use a small ice cream scoop to portion the meatballs so they're all the same size and cook evenly.
  • Add a splash of red wine to the marinara while it simmers for a richer, more complex flavor.
  • If you're short on time, use a good quality store-bought marinara and just add the garlic and herbs to make it your own.
Go Back