Cheesy Garlicky Meatballs With Marinara (Printer View)

Tender meatballs enriched with garlic and cheese, simmered in classic marinara sauce for ultimate comfort.

# Components:

→ 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 as 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 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

# Method:

01 - Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, combine ground meat, breadcrumbs, mozzarella, Parmesan, eggs, garlic, parsley, oregano, salt, pepper, and milk. Mix gently until just combined, taking care not to overwork the mixture.
02 - Shape the mixture into 16 to 18 golf ball-sized meatballs and arrange on the prepared baking sheet. Bake for 15 to 18 minutes until lightly browned and cooked through.
03 - 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.
04 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally, to develop flavors.
05 - Transfer baked meatballs to the marinara sauce. Cover and simmer for another 10 minutes, allowing flavors to meld together.
06 - Garnish with fresh basil and extra Parmesan cheese. Serve hot over pasta or as desired.

# Expert Advice:

01 -
  • These meatballs stay impossibly tender and juicy because the cheese and milk keep them moist while the sauce finishes the job.
  • The garlic punch hits differently here—layered in the meatballs and the sauce so every bite feels intentional and flavorful.
  • They're naturally forgiving, easier to nail than you'd think, and genuinely impressive when served to people you want to impress.
02 -
  • Don't skip the baking step and go straight to simmering in the sauce—baking first gives the outsides structure and flavor that simmering alone can't achieve.
  • If you're making these ahead, bake and freeze them raw on the baking sheet first, then transfer to a bag; they cook from frozen in about 5 extra minutes.
03 -
  • Room temperature meat mixes more evenly than cold meat, so take yours out of the fridge 15 minutes before you start combining everything.
  • If your sauce tastes too acidic after simmering, a tiny pinch more sugar or a splash of milk can balance it without changing the flavor dramatically.
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