Cheesy Garlicky Meatballs With Marinara (Print Version)

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

# 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, or gluten-free breadcrumbs 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. 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.

# Top Tips:

01 -
  • The mozzarella melts inside each meatball, creating pockets of gooey cheese that surprise you with every bite.
  • Baking instead of frying means less mess and more even browning without standing over a hot pan.
  • The marinara absorbs all the savory drippings from the meatballs during that final simmer, making the sauce deeply flavorful.
  • Gluten-free swaps work seamlessly, so no one at the table has to miss out on comfort food night.
02 -
  • Don't overmix the meatball mixture or they'll turn out dense and rubbery instead of tender and juicy.
  • Let the meatballs rest on the baking sheet for a minute before transferring them to the sauce, it helps them hold their shape.
  • Simmer the meatballs in the marinara gently, not at a rolling boil, or they can break apart.
  • Taste the marinara before adding the meatballs and adjust the seasoning, the meatballs will add richness but won't change the salt level much.
03 -
  • Use a small cookie scoop to portion the meatballs so they're all the same size and cook evenly.
  • If the meatball mixture feels too wet, add a tablespoon more breadcrumbs, if it's too dry, add a splash more milk.
  • Let the marinara simmer uncovered for the last few minutes to thicken it up if it looks too thin.
  • Always taste a small piece of the meatball mixture by cooking it in a pan before shaping them all, so you can adjust seasoning if needed.
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