Cheesy Garlicky Meatballs With Marinara (Printable Version)

Tender 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, use 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 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

# How-To:

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.
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 inside each meatball, creating pockets of gooey cheese that surprise you with every forkful.
  • Garlic lovers rejoice because this recipe doesnt hold back, infusing both the meat and the sauce with bold flavor.
  • You can make a big batch and freeze them, so a hearty dinner is always within reach on busy nights.
  • The gluten-free swap is seamless, meaning no one at the table has to miss out on comfort food.
02 -
  • Do not overmix the meatball mixture or theyll turn out dense and rubbery instead of tender and juicy.
  • Baking the meatballs first instead of frying them keeps them lighter and less greasy, plus you can walk away while they cook.
  • Let the sauce simmer long enough to lose its raw tomato taste, a quick boil wont develop the same depth.
  • If your meatballs fall apart, you likely needed another egg or didnt mix the ingredients evenly.
03 -
  • Wet your hands slightly when rolling the meatballs so the mixture doesnt stick to your fingers.
  • Add a splash of red wine to the marinara for an extra layer of richness and depth.
  • Taste the raw meatball mixture by cooking a tiny piece in a skillet first, so you can adjust seasoning before shaping them all.
  • Use a cookie scoop to portion the meatballs evenly, it saves time and ensures they cook at the same rate.
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