Meatballs Marinara Recipe

Soak breadcrumbs

Place the breadcrumbs in a small bowl and pour the milk over them. Let sit for 5 minutes until absorbed.

Mix meatball mixture

In a large bowl combine ground beef, ground pork, soaked breadcrumbs (including any residual milk), egg, grated Parmesan, chopped parsley, minced garlic, dried oregano, salt, and black pepper. Mix gently with your hands or a spoon until just combined — avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into 1 1/4-inch (approximately 2 tbsp) meatballs to yield about 20 meatballs. Roll gently between your palms to form compact, even spheres.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. In batches (do not crowd the pan), add meatballs and brown evenly on all sides about 6-8 minutes total. They do not need to be fully cooked through. Transfer browned meatballs to a plate and set aside.

Sauté aromatics

In a large sauté pan or medium saucepan heat 1 tablespoon extra-virgin olive oil over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Add the minced garlic and cook 30-45 seconds until fragrant, stirring constantly to prevent burning.

Add tomatoes and season

Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, and black pepper. Stir to combine.

Simmer with meatballs

Bring sauce to a gentle simmer, then carefully nestle the browned meatballs into the sauce. Reduce heat to low, cover partially, and simmer gently for 18-22 minutes until meatballs are cooked through (internal temp 160°F/71°C) and flavors have melded. Stir gently once or twice to coat meatballs, being careful not to break them.

Finish sauce

Taste and adjust seasoning. Stir in torn fresh basil leaves (if using) and remove from heat.

Prepare garlic butter

Preheat oven to 400°F (200°C). In a small bowl combine softened butter, minced garlic, chopped parsley, grated Parmesan (if using), and 1/4 teaspoon salt. Mix until smooth.

Assemble and bake

Slice the baguette in half lengthwise. Spread the garlic butter evenly on cut sides. Place cut-side up on a baking sheet and bake 8-10 minutes until melted and edges are golden. For crispier top, broil 1-2 minutes while watching closely.

Slice

Remove from oven, let cool 1 minute, then slice into serving pieces.

Spoon marinara and meatballs into a shallow serving bowl. Sprinkle chopped fresh parsley and grated Parmesan over the top. Serve immediately with garlic bread on the side for dipping.