Classic Italian Meatballs in Marinara Sauce
These classic Italian meatballs are inspired by Sunday family dinners in southern Italy, where Nonna would simmer richly seasoned meatballs in bubbling marinara all afternoon. Tender, juicy, and aromatic, they’re the perfect centerpiece for a cozy, comforting meal. Whether served over pasta or tucked into a crusty sandwich, this timeless dish brings Old World warmth to your table.
Equipment
- Large mixing bowl
- Large sauté pan or Dutch oven
- Wooden spoon
- Baking sheet
- Chef's Knife
Ingredients
For the Meatballs:
- 1 lb ground beef 80% lean for a juicier meatball
- ½ lb ground pork adds richness and depth
- 1 cup fresh breadcrumbs preferably from day-old Italian bread
- ½ cup whole milk for moistening the breadcrumbs
- 2 large eggs room temperature
- ½ cup grated Parmigiano-Reggiano use very finely grated, aged cheese
- ¼ cup finely chopped fresh parsley flat-leaf Italian variety preferred
- 3 cloves garlic minced
- 1 ½ tsp kosher salt
- ½ tsp freshly ground black pepper
For the Marinara Sauce:
- 2 tbsp extra-virgin olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 can whole San Marzano tomatoes 28 oz, crushed by hand or pulsed in food processor
- 1 tsp dried oregano or 1 tbsp fresh chopped oregano
- 1 tsp kosher salt
Instructions
- Soak the breadcrumbs in milk for 5 minutes until fully moistened. Gently mix with a fork to incorporate any excess liquid.
- In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumb mixture, eggs, grated Parmigiano-Reggiano, parsley, garlic, salt, and pepper. Use your hands to gently mix until just combined—don't overwork, or the meatballs will become dense.
- Form the mixture into 1.5-inch meatballs, about the size of a golf ball, and place on a parchment-lined baking sheet.
- Heat a large sauté pan or Dutch oven over medium heat (about 350°F/175°C) and add the olive oil. Sear the meatballs in batches, turning to brown all sides—about 6–8 minutes total. Remove and set aside. Don't overcrowd the pan, or they’ll steam instead of sear.
- In the same pan, add chopped onion and sauté for 5 minutes, scraping up the fond from the bottom. Add garlic and cook for another 1 minute until fragrant.
- Pour in the crushed San Marzano tomatoes. Stir in salt and oregano. Bring to a simmer over low heat (around 300°F/150°C).
- Gently return the meatballs to the sauce. Cover and simmer on low for about 45 minutes, stirring occasionally, until meatballs are cooked through and flavors are melded.
- Adjust seasoning to taste. Serve hot with pasta, polenta, or crusty bread.
Notes
- Use a mix of meats for better flavor—beef lends structure, while pork contributes richness.
- For a gluten-free version, use gluten-free breadcrumbs.
- To caramelize onions faster, add a pinch of salt to draw out moisture as they cook.
- Make meatballs smaller for appetizers or party bites.
Nutrition
Calories: 742kcalCarbohydrates: 29gProtein: 43gFat: 50gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 226mgSodium: 2157mgPotassium: 878mgFiber: 3gSugar: 7gVitamin A: 733IUVitamin C: 17mgCalcium: 335mgIron: 6mg
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