Meatballs Marinara Recipe
Make Meatballs Marinara Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Marinara Sauce
To Serve (optional)
Method
Meatballs
- 1
Soak breadcrumbs
In a small bowl combine the fresh breadcrumbs and whole milk. Let sit 5 minutes until milk is absorbed and mixture is soft.
- 2
Mix meatball ingredients
In a large bowl add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, Italian seasoning, kosher salt, and black pepper. Using clean hands or a fork, gently combine ingredients until just incorporated — do not overwork the meat to keep meatballs tender.
- 3
Form meatballs
Portion meat mixture into approximately 18 equal portions (about 1.5 tablespoons each) and roll gently between your palms to form compact, round meatballs. Place on a rimmed baking sheet or tray.
- 4
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown meatballs 2-3 minutes per side until a golden crust forms. They do not have to be cooked through. Transfer browned meatballs to a plate lined with paper towels.
Marinara Sauce
- 5
Sauté aromatics
In the same skillet (wipe out excessive fat leaving about 1 tablespoon), add 2 tablespoons olive oil and heat over medium. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 30-45 seconds until fragrant, taking care not to burn.
- 6
Build sauce
Stir in tomato paste and cook 1 minute to caramelize. Add crushed tomatoes, water (or red wine), dried oregano, dried basil, sugar (if using), red pepper flakes (if using), salt, and pepper. Stir to combine and bring to a gentle simmer.
- 7
Simmer with meatballs
Carefully nestle the browned meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer 18-22 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened. Stir gently once or twice to prevent sticking; spoon sauce over meatballs while cooking.
- 8
Finish
Stir in torn fresh basil and adjust seasoning to taste. If sauce is too thin, uncover and simmer an additional 5-10 minutes; if too thick, add up to 2 tablespoons water. Keep meatballs warm in sauce until ready to serve.
To Serve
- 9
Prepare pasta
If serving with pasta, cook spaghetti or chosen pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
- 10
Combine and serve
Toss drained pasta with a few ladles of marinara sauce (use reserved pasta water as needed to loosen). Plate pasta and top with 3-4 meatballs per serving, spoon extra sauce over. Garnish with grated Parmesan and chopped parsley. Serve immediately.