Meatballs And Marinara Recipe

Prep and combine

In a small bowl, soak the fresh breadcrumbs in the milk for 2–3 minutes until absorbed. In a large bowl, whisk together the egg, grated Parmesan, minced garlic, chopped parsley, Dijon mustard, salt and black pepper. Add the soaked breadcrumbs and mix to combine.

Add the ground beef and ground pork to the bowl. Using your hands or a flexible spatula, gently fold the mixture until just combined — do not overmix or the meatballs will be tough. Aim for a uniform mixture.

Portion the meatballs using a 1.5-inch scoop or a heaping tablespoon to yield about 18–20 meatballs. Roll gently between your palms to form compact balls, without packing too tightly.

Brown the meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches (do not crowd), add meatballs and brown on all sides, turning carefully with tongs or a spoon, about 6–8 minutes total. The interiors will not be fully cooked — browning builds flavor. Transfer browned meatballs to a plate lined with paper towels.

In a large heavy-bottomed saucepan or deep skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the diced onion and a pinch of salt; sauté until translucent, about 5 minutes.

Add the minced garlic and cook until fragrant, about 30–45 seconds, stirring constantly so it doesn't brown.

Stir in the tomato paste and cook 1 minute to remove raw edge. Add the crushed tomatoes, dried oregano, dried basil, sugar (if using), red pepper flakes (if using), salt, pepper and 1/2 cup water or broth. Stir to combine.

Bring the sauce to a gentle simmer, then reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes to develop flavor.

Finish with meatballs

Carefully nestle the browned meatballs into the simmering marinara in a single layer as much as possible. Spoon sauce over the tops. Cover partially and simmer gently for 12–15 minutes, or until meatballs reach an internal temperature of 160°F (71°C) and are cooked through. Stir gently once partway through to coat evenly.

Stir in torn fresh basil leaves in the last 1–2 minutes of cooking. Taste and adjust seasoning with salt, pepper, or a pinch more sugar if needed.

Transfer meatballs and marinara to a shallow serving platter or to individual crostini. Spoon sauce over the meatballs, sprinkle with grated Parmesan and chopped parsley.

Serve hot with crusty bread or crostini for dipping. For happy hour portioning, arrange meatballs on toothpicks or small skewers and place a small ramekin of warmed marinara alongside.