Meatball Marinara Recipe
Three meatballs covered with marinara and mozzarella.
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Ingredients
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Meatballs
Marinara
Assembly & Cheese
Method
Meatballs
Place fresh breadcrumbs in a small bowl, add the milk, and let sit for 5 minutes until absorbed.
Mix meatball ingredients
In a large bowl combine the ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, kosher salt, and black pepper. Use your hands or a spoon to gently mix until just combined — do not overwork the meat.
Shape meatballs
Divide the mixture into three equal portions and shape into smooth, compact balls (about 4.5–5 oz each). Wet your hands slightly to prevent sticking.
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add the meatballs and brown on all sides, turning gently with tongs or a spoon, about 6–8 minutes total. They do not need to be fully cooked through at this stage. Transfer browned meatballs to a plate and set aside.
Marinara
Sauté garlic
In the same skillet, reduce heat to medium and add 1 tablespoon extra-virgin olive oil. Add 2 teaspoons minced garlic and sauté 30–45 seconds until fragrant, taking care not to brown it.
Build sauce
Add the crushed tomatoes, tomato passata, tomato paste, dried basil, dried oregano, sugar (if using), kosher salt, black pepper, and 1/4 cup water or red wine. Stir to combine, scraping up any browned bits from the pan.
Simmer
Bring sauce to a gentle simmer, then reduce heat to low. Return the browned meatballs to the skillet, nestling them into the sauce. Cover partially and simmer gently for 18–22 minutes, turning the meatballs once halfway, until the meatballs reach an internal temperature of 160°F (71°C) and the sauce has thickened slightly.
Finish sauce
Stir in chopped fresh basil in the last 2 minutes of cooking. Taste and adjust seasoning with additional salt or pepper if needed.
Assembly & Cheese
Add mozzarella
Preheat the broiler to high if you prefer browned cheese. Spoon sauce and meatballs into an ovenproof dish or leave in the skillet if it is ovenproof. Top each meatball with approximately 2 oz (a generous slice or small handful) of fresh mozzarella, distributing about 6 oz total over the three meatballs.
Melt cheese
Place the dish under the broiler 3–5 inches from the heat for 2–4 minutes until the mozzarella is melted and lightly golden — watch carefully to avoid burning. Alternatively, cover and continue simmering on low until the cheese melts, about 3–5 minutes.
Plate and garnish
Carefully transfer each meatball to a serving plate (or serve the whole dish family-style). Spoon extra marinara around and over the meatballs. Sprinkle grated Parmesan and chopped fresh parsley on top. Serve immediately.