Meatballs in Marinara Sauce: A Classic Italian Comfort Dish

Meatballs in Marinara Sauce is a hearty and flavorful dish that combines tender, juicy meatballs with a rich, tangy tomato sauce. Perfect for serving over pasta, in a sub, or on its own, this recipe is a crowd-pleaser that’s easy to make and full of Italian-inspired flavors. Below is a detailed recipe with step-by-step instructions, variations, and tips to help you create the perfect meatballs and marinara sauce.

Ingredients

For the Meatballs:

1 lb (450g) ground beef (or a mix of beef and pork)
1/2 cup breadcrumbs (plain or Italian-seasoned)
1/4 cup grated Parmesan cheese
1/4 cup milk
1 large egg
2 garlic cloves, minced
1/4 cup finely chopped fresh parsley
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil (for frying)

For the Marinara Sauce:

2 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 can (28 oz/800g) crushed tomatoes
1 can (15 oz/400g) tomato sauce
1 tsp dried basil
1 tsp dried oregano
1/2 tsp sugar (optional, to balance acidity)
Salt and pepper to taste
1/4 cup chopped fresh basil or parsley (for garnish)

Preparation

Step 1: Make the Meatballs

In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, egg, garlic, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined (avoid overmixing to keep the meatballs tender).
Shape the mixture into 1.5-inch meatballs (about 20-24 meatballs).
Heat olive oil in a large skillet over medium heat. Working in batches, brown the meatballs on all sides, about 2-3 minutes per side. They don’t need to be fully cooked at this stage, as they will finish cooking in the sauce. Remove and set aside.

Step 2: Make the Marinara Sauce

In the same skillet, add 2 tbsp olive oil. Sauté the onion for 3-4 minutes until softened.
Add the garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, tomato sauce, basil, oregano, sugar (if using), salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.

Step 3: Cook the Meatballs in the Sauce

Gently place the browned meatballs into the simmering marinara sauce.
Cover the skillet and let the meatballs cook in the sauce for 20-25 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.

Step 4: Serve and Enjoy

Garnish with fresh basil or parsley.
Serve the meatballs and sauce over cooked pasta, with crusty bread, or as a sub sandwich filling.

Variations

Cheesy Meatballs: Add 1/4 cup shredded mozzarella or provolone cheese to the meatball mixture for extra cheesiness.
Spicy Meatballs: Add 1/2 tsp red chili flakes or a dash of hot sauce to the meatball mixture or marinara sauce.
Turkey or Chicken Meatballs: Substitute ground beef with ground turkey or chicken for a lighter option.
Vegetarian Meatballs: Use plant-based ground meat or a mixture of lentils, mushrooms, and breadcrumbs for a vegetarian version.

Cooking Notes

For a smoother sauce, blend the marinara with an immersion blender before adding the meatballs.
If the sauce is too thick, add a splash of water or broth to reach your desired consistency.
For a richer flavor, use a mix of ground beef and pork in the meatballs.

Serving Suggestions

Serve over spaghetti, fettuccine, or your favorite pasta.
Pair with garlic bread or a side salad for a complete meal.
Use the meatballs and sauce to make a hearty meatball sub sandwich.

Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
To freeze, place cooled meatballs and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
For a quicker version, use store-bought marinara sauce and focus on making the meatballs from scratch.

Prep Time:

20 minutes

Cooking Time:

40 minutes

Total Time:

1 hour

Nutritional Information (per serving, serves 4-6):

Calories: 350
Protein: 25g
Sodium: 700mg
Fat: 18g
Carbohydrates: 20g
Fiber: 3g

FAQs

Can I bake the meatballs instead of frying?
Yes! Place the meatballs on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 20-25 minutes, then add them to the sauce.
Can I use fresh tomatoes instead of canned?
Yes, use about 2 lbs (1 kg) of fresh tomatoes, peeled and crushed, in place of canned tomatoes.
What can I use instead of breadcrumbs?
Try crushed crackers, panko, or gluten-free breadcrumbs as a substitute.
Can I make this ahead of time?
Absolutely! Prepare the meatballs and sauce, then refrigerate for up to 24 hours before reheating and serving.

Conclusion

Meatballs in Marinara Sauce is a classic Italian dish that’s both comforting and versatile. With tender, flavorful meatballs and a rich, tangy tomato sauce, this recipe is sure to become a family favorite. Whether served over pasta, in a sandwich, or on its own, it’s a meal that’s easy to make and impossible to resist. Enjoy!