Beef Meatballs Marinara Sauce (Printable)

Tender beef meatballs cooked gently in a savory marinara sauce with garlic, herbs, and Parmesan cheese.

# What You Need:

→ For the Meatballs

01 - 1.1 lbs ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup whole milk
04 - 1 large egg
05 - 1/4 cup grated Parmesan cheese
06 - 2 cloves garlic, minced
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp salt
09 - 1/2 tsp black pepper

→ For the Marinara Sauce

10 - 2 tbsp olive oil
11 - 1 small onion, finely chopped
12 - 2 cloves garlic, minced
13 - 28 oz canned crushed tomatoes
14 - 1 tsp dried oregano
15 - 1 tsp dried basil
16 - 1/2 tsp red pepper flakes
17 - 1 tsp sugar
18 - Salt and black pepper to taste

→ To Serve

19 - Fresh basil leaves
20 - Extra grated Parmesan
21 - Cooked spaghetti or crusty bread

# How to Make It:

01 - Combine breadcrumbs and milk in a large bowl. Let soak for 2 minutes until absorbed.
02 - Add ground beef, egg, Parmesan, garlic, parsley, salt, and pepper to the breadcrumb mixture. Mix gently until just combined—avoid overmixing to keep meatballs tender.
03 - Form the mixture into 16 equal-sized balls, rolling gently with damp hands to prevent sticking.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs in batches, browning on all sides for 5–6 minutes total. Remove and set aside—interior finishing happens in the sauce.
05 - Add the remaining tablespoon olive oil to the same skillet. Sauté onion until soft and translucent, 3–4 minutes.
06 - Stir in minced garlic and cook for 1 minute until fragrant, taking care not to burn.
07 - Pour in crushed tomatoes, oregano, basil, red pepper flakes, sugar, salt, and pepper. Stir to combine and simmer for 5 minutes to meld flavors.
08 - Return meatballs to the skillet, cover, and reduce heat to low. Simmer for 20–25 minutes, turning once halfway through, until meatballs are cooked through and sauce has thickened.
09 - Serve hot over spaghetti or with crusty bread. Top with fresh basil leaves and additional grated Parmesan cheese.

# Expert Tips:

01 -
  • The meatballs stay incredibly tender because we soak breadcrumbs in milk first, a trick I learned from an Italian grandmother who swore by it
  • Simmering the meatballs directly in the sauce creates this beautiful exchange of flavors that you just cannot achieve by cooking them separately
02 -
  • I once skipped browning the meatballs and added them raw to the sauce, the texture was edible but nowhere near as satisfying as that seared exterior
  • The meatballs will continue absorbing sauce as they sit, so leftovers the next day are actually better than fresh
03 -
  • Use a light touch when mixing the meatball mixture, the tender texture comes from handling it minimally
  • Let the sauce simmer uncovered for the last 10 minutes if you prefer it thicker

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