Meatball Marinara Recipe
Two of our Homemade all Beef Meatballs swimming in Marinara & topped with Mozzarella & freshly julienned Basil, served with Breadsticks for dipping
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Ingredients
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Meatballs
Marinara Sauce
Finishing & Garnish
Method
Meatballs
- 1
Soak breadcrumbs
In a small bowl combine the fresh breadcrumbs and whole milk. Let sit 5 minutes until the milk is absorbed and the crumbs are softened.
- 2
Mix meatball mixture
In a large bowl place the ground beef, soaked breadcrumbs, beaten egg, grated Parmesan, minced parsley, minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Using clean hands or a fork, gently combine until just incorporated — avoid overmixing to keep meatballs tender.
- 3
Shape meatballs
Divide the mixture into two large portions. Using slightly damp hands, form two uniform meatballs (about 5–6 ounces each). If the mixture is sticky, lightly dust hands with the 2 tbs fine dry breadcrumbs to help shape.
- 4
Sear meatballs
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. When shimmering, add the meatballs and sear 2–3 minutes per side, turning carefully with tongs so all sides are browned (they will not cook through). Remove briefly to a plate and set aside.
Marinara Sauce
- 5
Start sauce
In the same skillet (wipe excess oil if there's too much, leaving about 1 tablespoon), add 1 tablespoon extra-virgin olive oil and warm over medium heat. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant but not browned.
- 6
Build sauce
Stir in the tomato paste and cook 30 seconds. Add the crushed tomatoes, 1/4 cup water, dried oregano, dried basil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (if desired). Stir to combine and bring to a gentle simmer.
- 7
Simmer
Return the seared meatballs to the simmering sauce, nestling them into the sauce so they're partially submerged. Reduce heat to low, cover, and simmer gently 18–22 minutes until meatballs are cooked through (internal temp 160°F / 71°C) and sauce has thickened slightly.
Finish & Serve
- 8
Add cheese and broil (optional)
Preheat the broiler (or oven to 500°F/260°C). Sprinkle the shredded fresh mozzarella evenly over the two meatballs and surrounding sauce. Place the skillet under the broiler 1–2 minutes until the cheese is melted and lightly golden — watch carefully to avoid burning. Alternatively, cover skillet and let cheese melt in residual heat for 3–4 minutes.
- 9
Garnish
Remove from oven. Julienne the fresh basil leaves into thin strips and scatter atop the melted cheese. Drizzle with 1 tsp extra-virgin olive oil if desired.
- 10
Serve
Serve the two meatballs with plenty of marinara in an oven-safe skillet or shallow bowl alongside the two breadsticks for dipping. Provide a spoon for sauce and tongs or a fork for the meatballs. Estimated plating: spoon sauce into two shallow wells, place meatballs on top, finish with basil and breadsticks on the side.