Cheesy Garlicky Meatballs With Marinara (Printer-Friendly)

Tender meatballs with garlic, cheese, and marinara sauce. Gluten-free option available for a comforting Italian dish.

# What You'll Need:

→ For the Meatballs

01 - 1.1 lb ground beef or half beef and half pork mixture
02 - 2/3 cup fresh breadcrumbs or gluten-free breadcrumbs
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 oz 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 Make:

01 - Preheat 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, being careful not to overwork the mixture.
03 - Shape mixture into 16 to 18 golf ball-sized meatballs and arrange on the prepared baking sheet in a single layer.
04 - Bake for 15 to 18 minutes until lightly browned and cooked through.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent. Add minced 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, until sauce thickens slightly.
07 - Transfer baked meatballs to the marinara sauce. Cover and simmer for 10 minutes to allow flavors to meld.
08 - Garnish with fresh basil leaves and extra Parmesan cheese. Serve hot over pasta or as desired.

# Expert Tips:

01 -
  • The mozzarella melts into pockets of gooey goodness that make every bite a small celebration
  • Garlic lovers rejoice because this recipe doesnt hold back on the good stuff
  • You can prep the meatballs ahead and freeze them, which has saved me on more frantic weeknights than I can count
  • The marinara is simple but tastes like youve been simmering it all day, even though you havent
02 -
  • Dont skip the parchment paper when baking, I learned this the hard way after scrubbing cheese off a baking sheet for twenty minutes
  • Let the meatballs rest in the sauce for those final 10 minutes, rushing this step means missing out on the deepest flavor
  • If your mixture feels too wet to shape, add a tablespoon more breadcrumbs, too dry and a splash of milk will fix it
03 -
  • Use a small ice cream scoop to portion the meatballs evenly so they cook at the same rate
  • Taste your marinara before adding the meatballs and adjust the seasoning, a little extra salt or a pinch of sugar can make all the difference
  • If the sauce gets too thick while simmering, add a splash of pasta water or chicken broth to loosen it up
  • Let the meatballs rest for 5 minutes after baking before adding them to the sauce, it helps them hold their shape better
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