Cheesy Garlicky Meatballs With Marinara (Printable)

Tender beef and pork meatballs with garlic, cheese, and rich marinara sauce. Italian comfort at its finest.

# What You'll Need:

→ For the Meatballs

01 - 1.1 lb ground beef
02 - 0.55 lb ground pork
03 - 1 cup fresh breadcrumbs
04 - 1 cup grated Parmesan cheese
05 - 1 cup shredded mozzarella cheese
06 - 2 large eggs
07 - 3 garlic cloves, minced
08 - 1 small onion, finely chopped
09 - 2 tablespoons chopped fresh parsley
10 - 1 teaspoon dried oregano
11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 0.25 cup whole milk
14 - 2 tablespoons olive oil for frying

→ For the Marinara Sauce

15 - 2 tablespoons olive oil
16 - 2 garlic cloves, minced
17 - 28 oz canned crushed tomatoes
18 - 1 teaspoon dried basil
19 - 1 teaspoon dried oregano
20 - 0.5 teaspoon crushed red pepper flakes
21 - 1 teaspoon sugar
22 - Salt and pepper to taste
23 - Fresh basil for garnish

# How-To Steps:

01 - In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, mozzarella, eggs, minced garlic, onion, parsley, oregano, salt, pepper, and milk. Mix until just combined without overworking the mixture.
02 - Shape the mixture into 24 golf ball-sized meatballs of uniform size.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown meatballs in batches for 2-3 minutes on each side until golden. Remove and set aside.
04 - In the same skillet, add 2 tablespoons olive oil and sauté minced garlic for 1 minute until fragrant.
05 - Add crushed tomatoes, basil, oregano, red pepper flakes, sugar, salt, and pepper. Stir well and bring to a simmer.
06 - Gently nestle the browned meatballs into the sauce. Cover and simmer on low heat for 20-25 minutes until meatballs are cooked through.
07 - Serve hot, garnished with fresh basil. Accompany with pasta, crusty bread, or polenta as desired.

# Expert Tips:

01 -
  • The cheese in the meatballs keeps them unbelievably moist and tender, even hours later.
  • You get a complete meal in one pot with minimal cleanup, which feels like a small victory on busy weeknights.
  • The garlic-forward flavor profile works beautifully whether you're feeding a crowd or just yourself with leftovers.
02 -
  • Resist the urge to crank up the heat thinking it'll cook faster—a gentle simmer keeps the meatballs tender and lets the flavors meld naturally.
  • The sugar in the sauce balances acidity from the tomatoes in a way that feels almost magical, so don't skip it even though it seems odd.
03 -
  • The difference between dense meatballs and tender ones often comes down to that moment you stop mixing—trust your instincts and stop as soon as everything is combined.
  • Brown your meatballs in batches even if it feels like extra work, because crowding the pan drops the temperature and you'll steam them instead of searing them golden.
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