Meatballs Marinara Recipe
(3) house-made meatballs, marinara, parmesan cheese
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Ingredients
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Meatballs
Marinara Sauce
To Finish
Method
Meatballs
- 1
Prepare binder
In a small bowl combine the breadcrumbs and whole milk. Stir and let sit for 5 minutes until the crumbs absorb the milk and become a paste (panade).
- 2
Mix meatball mixture
In a medium bowl add ground beef, ground pork, the soaked breadcrumb panade, grated Parmesan, chopped parsley, minced garlic, dried oregano, salt, and pepper. Crack in the egg. Using your hands or a fork, gently mix until just combined. Do not overwork the meat; mixing should take about 30–45 seconds.
- 3
Form meatballs
Portion the mixture into three equal meatballs (approximately 2.5–3 oz each). Roll gently between your palms to form smooth, compact balls. Place on a tray lined with parchment.
- 4
Sear meatballs
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add the meatballs, leaving space between them. Sear, turning carefully, until all sides are golden brown, about 2–3 minutes per side (total 6–8 minutes). They do not need to cook through—just develop color. Transfer seared meatballs to a plate.
Marinara Sauce
- 5
Build the sauce
In the same skillet (wipe out excess fat if there's too much, leaving about 1 tablespoon), add 1 tablespoon extra-virgin olive oil and heat over medium. Add the diced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 6
Add tomatoes and seasonings
Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, pepper, and 2 tablespoons water or red wine. Stir to combine and bring to a gentle simmer.
- 7
Simmer with meatballs
Return the seared meatballs to the skillet, nestling them into the sauce. Reduce heat to low and simmer gently, uncovered, for 18–22 minutes, spooning sauce over the meatballs occasionally. This finishes cooking the meatballs through and allows flavors to meld. If sauce reduces too much, add a splash of water.
- 8
Finish sauce
Stir in torn fresh basil leaves in the last minute of cooking. Taste and adjust seasoning with salt and pepper as needed.
To Finish
- 9
Plate the dish by placing three meatballs in a shallow bowl or plate, spooning hot marinara sauce over them. Sprinkle the grated Parmesan evenly over the meatballs and garnish with chopped fresh parsley. Serve immediately.