Cheesy Garlicky Meatballs With Marinara (Printable)

Tender Italian meatballs with garlic, melted cheese, and classic marinara sauce. Gluten-free option available.

# What You 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 Make It:

01 - Preheat oven to 400°F and 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 - 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 mozzarella melts into pockets of creamy richness that make every bite feel indulgent without any fuss.
  • Garlic lovers finally get their moment because this recipe doesn't hold back on the good stuff.
  • You can prep the meatballs ahead and freeze them, which means dinner is halfway done before you even start cooking.
  • The marinara simmers just long enough to taste homemade but won't keep you tied to the stove all evening.
02 -
  • Don't skip lining the baking sheet because raw meatballs will stick like glue and you'll lose half of them trying to pry them off.
  • Mix the meatball mixture with a light hand because the more you squeeze and knead, the denser and chewier they'll become.
  • Let the marinara simmer long enough for the raw tomato taste to cook out, or the sauce will taste flat and metallic.
  • If your meatballs fall apart in the sauce, it usually means you didn't bind them well enough or skipped the baking step that firms them up.
03 -
  • Wet your hands lightly with water before rolling the meatballs so the mixture doesn't stick to your fingers and the balls come out smooth.
  • Taste your meatball mixture before shaping by cooking a tiny piece in a skillet, then adjust the seasoning before you commit to the whole batch.
  • If you want deeper flavor in the marinara, let the garlic cook until it just starts to turn golden before adding the tomatoes.
  • Don't crowd the baking sheet because the meatballs need space for heat to circulate and develop that light crust.
Return