These Classic Beef Meatballs with Marinara Sauce are a family favorite. Tender, juicy meatballs are seasoned to perfection, baked, and then simmered in a flavorful marinara sauce. Perfect for pasta, subs, or served alone with a sprinkle of Parmesan.

Classic Beef Meatballs with Marinara Sauce are a timeless comfort food. Tender, juicy, and flavorful beef meatballs, paired with a rich, savory marinara sauce, create a perfect combination that’s both hearty and satisfying. This dish is incredibly versatile and can be served over pasta, on a sub roll for a meatball sandwich, or even enjoyed as an appetizer. With simple ingredients and an easy-to-follow method, this recipe is a must-try for meatball lovers and a great way to make your own homemade marinara sauce from scratch.

Ingredients:

For the Beef Meatballs:

• 1 lb ground beef (80% lean)
• 1/2 cup breadcrumbs (preferably panko or Italian-style)
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 tablespoon olive oil (for frying)

“A recipe has no soul. You, as the cook, must bring soul to the recipe.” — Thomas Keller

For the Marinara Sauce:

• 1 can (28 oz) crushed tomatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional for a touch of heat)
• 1 teaspoon sugar (to balance acidity)
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Make the Meatballs:

• In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, pepper, oregano, and basil. Use your hands or a spoon to gently mix until just combined. Be careful not to overwork the meat to avoid tough meatballs.
• Once the mixture is well combined, shape it into meatballs, about 1 1/2 inches in diameter. You should end up with approximately 18-20 meatballs, depending on the size.
• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs to the skillet, making sure not to overcrowd them. Cook in batches if needed.
• Fry the meatballs for about 6-8 minutes, turning them occasionally to brown all sides. The meatballs should be golden brown on the outside and cooked through on the inside. Transfer the cooked meatballs to a plate and set aside.

2. Make the Marinara Sauce:

• In the same skillet (or a separate large pot), add 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 4-5 minutes, or until softened and translucent.
• Add the minced garlic to the skillet and cook for another 30 seconds, stirring frequently to avoid burning.
• Pour in the crushed tomatoes, and stir to combine with the onion and garlic. Add the dried oregano, dried basil, red pepper flakes (if using), sugar, salt, and pepper. Let the sauce simmer for about 10 minutes, stirring occasionally to allow the flavors to meld together.
• Taste the sauce and adjust the seasoning as needed. If the sauce tastes too acidic, add a bit more sugar. If it needs more heat, you can increase the amount of red pepper flakes.

3. Combine Meatballs and Sauce:

• Gently place the browned meatballs into the simmering marinara sauce. Spoon some sauce over the meatballs to coat them well. Let the meatballs simmer in the sauce for an additional 15-20 minutes. This allows the meatballs to absorb some of the sauce and become even more flavorful.
• If the sauce becomes too thick during simmering, add a splash of water or chicken broth to reach your desired consistency.

4. Serve:

• Serve the meatballs hot with the marinara sauce over spaghetti, zucchini noodles, or polenta. You can also serve the meatballs on toasted sub rolls with melted mozzarella for a classic meatball sub sandwich.
• Garnish with fresh basil or parsley and a sprinkle of grated Parmesan cheese for extra flavor and visual appeal.

Nutritional Information (per serving):

(Assuming the recipe makes 4 servings)

• Calories: 450
• Protein: 30g
• Carbohydrates: 24g
• Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 750mg
• Fiber: 4g
• Sugar: 7g

Tips for Perfect Meatballs:

1. Don’t Overmix: When making meatballs, try not to overmix the meat. Overmixing can result in tough meatballs. Combine the ingredients gently, just until everything is incorporated.
2. Use Lean Ground Beef: For the best flavor and texture, use ground beef that is around 80% lean. This will give you juicy meatballs without being too greasy.
3. Brown First, Then Simmer: Browning the meatballs in a skillet before simmering them in the sauce adds flavor and texture. The caramelized exterior gives the meatballs a richer taste, while simmering in the sauce helps them stay moist and tender.
4. Make Them Ahead: You can prepare the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking. You can also freeze the cooked meatballs for up to 3 months, reheating them in the sauce before serving.
5. Customize the Sauce: Feel free to adjust the marinara sauce to suit your tastes. Add a splash of red wine for depth, or incorporate some Italian sausage for extra flavor. Fresh herbs, like thyme or rosemary, can also add more complexity.
6. Test for Doneness: To ensure the meatballs are cooked through, check the internal temperature with a meat thermometer. The temperature should reach 160°F (71°C).
7. Serving Suggestions: These classic beef meatballs can be served with a variety of sides. For a low-carb option, serve them with zucchini noodles or cauliflower rice. For a more indulgent dish, serve them with garlic bread or a side of creamy mashed potatoes.

Why You’ll Love These Classic Beef Meatballs:

• Comforting and Hearty: These meatballs are perfect for a family dinner or cozy weekend meal. The combination of beef meatballs and marinara sauce brings a feeling of warmth and satisfaction.
• Simple Ingredients: Made with basic pantry ingredients, this recipe is easy to execute but still delivers great flavor.
• Versatile: While traditional with pasta, these meatballs are versatile. Enjoy them in a sub sandwich, atop a salad, or even on their own as a snack or appetizer.
• Customizable: You can tweak the recipe to your taste, whether you prefer a spicier sauce or want to experiment with different herbs and seasonings in the meatballs.

Variations:

• Add Cheese to the Meatballs: For extra richness and flavor, add cubed mozzarella or Parmesan cheese to the meatball mixture before shaping them.
• Try Turkey or Chicken: If you want a leaner version, swap the beef for ground turkey or chicken. The flavor may be a bit milder, but still delicious.
• Make it Gluten-Free: Substitute the breadcrumbs with gluten-free breadcrumbs or use ground oats as a binder for a gluten-free option.
• Herb Variations: While parsley is traditional, try mixing in other fresh herbs like thyme, oregano, or rosemary to give the meatballs a unique flavor.

These Classic Beef Meatballs with Marinara Sauce are the perfect dish for any occasion, whether you’re feeding a crowd or looking for a comforting meal to enjoy at home. With their tender, flavorful meatballs and rich, savory sauce, they’ll quickly become a family favorite.