Cheesy Garlicky Meatballs With Marinara (Printer Version)

Juicy Italian meatballs enriched with garlic and cheese, simmered in homemade marinara sauce. Gluten-free option.

# 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 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 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

→ For Serving

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 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.
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 cheese. Serve hot over pasta or as desired.

# Expert Advice:

01 -
  • The mozzarella melts inside each meatball, creating pockets of gooey richness that make every bite feel indulgent.
  • Baking them first keeps your stovetop clean and gives the meatballs a beautifully browned crust before they even meet the sauce.
  • This recipe is flexible enough to go gluten-free without losing any of the comfort or flavor.
02 -
  • Mixing the meatball base too much will make them dense and rubbery; stop as soon as everything is just combined.
  • Baking the meatballs before adding them to the sauce keeps them intact and gives them a better texture than simmering them raw.
  • If your marinara tastes too acidic, a pinch more sugar or a splash of milk can smooth it out without making it sweet.
03 -
  • Wet your hands lightly with water before rolling the meatballs to prevent sticking and keep them smooth and even.
  • Add a splash of red wine to the marinara just after the garlic for a deeper, more complex flavor.
  • Use a small cookie scoop to portion the meatballs quickly and ensure they're all the same size for even cooking.
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