Name: Savory Beef Meatballs in Marinara Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 1.5 lbs (680g) ground beef (80/20); ½ cup breadcrumbs (panko or fresh); ¼ cup milk; ½ cup freshly grated Parmesan cheese; 1 large egg, beaten; 3 garlic cloves, minced; ¼ cup fresh parsley, finely chopped; 1 tsp dried Italian seasoning; 1 tsp salt; ½ tsp black pepper; Optional: ½ tsp red pepper flakes; 2 tbsp olive oil; 1 medium onion, finely diced; 4 garlic cloves, minced; 1 tsp dried oregano; 1 (28 oz) can crushed San Marzano tomatoes; 1 tsp sugar (optional, to balance acidity); Salt and pepper to taste; Fresh basil leaves, torn (about ¼ cup); Optional: pinch red pepper flakes

Savory Beef Meatballs in Marinara Sauce feature tender, juicy homemade beef meatballs infused with garlic, Parmesan, herbs, and a touch of breadcrumbs for perfect moisture. They’re baked or seared, then gently simmered in a rich, homemade marinara sauce bursting with San Marzano tomatoes, fresh basil, and aromatic onions—classic Italian comfort at its best, ideal over pasta or with crusty bread for dipping.

Why You’ll Love This Recipe

These meatballs deliver that irresistible restaurant-quality experience right in your kitchen—tender and flavorful without being dense or dry, thanks to a smart mix of techniques like soaking breadcrumbs in milk (panade) and not overmixing the meat.

The homemade marinara sauce is simple yet deeply satisfying, with bright tomato flavor balanced by garlic, herbs, and a hint of sweetness. It’s versatile: serve over spaghetti for a classic dinner, stuff into subs, or enjoy as an appetizer.

Family-friendly, make-ahead friendly (meatballs freeze beautifully), and uses mostly pantry staples—plus, the aroma while simmering will fill your home with cozy Italian vibes that make everyone hungry!

Yield: 6 servings

Savory Beef Meatballs in Marinara Sauce

Juicy homemade beef meatballs simmered in rich marinara—classic, comforting Italian!

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

For the Meatballs:

1.5 lbs (680g) ground beef (80/20)
½ cup breadcrumbs (panko or fresh)
¼ cup milk
½ cup freshly grated Parmesan cheese
1 large egg, beaten
3 garlic cloves, minced
¼ cup fresh parsley, finely chopped
1 tsp dried Italian seasoning
1 tsp salt
½ tsp black pepper
Optional: ½ tsp red pepper flakes

For the Marinara Sauce:

2 tbsp olive oil
1 medium onion, finely diced
4 garlic cloves, minced
1 tsp dried oregano
1 (28 oz) can crushed San Marzano tomatoes
1 tsp sugar (optional, to balance acidity)
Salt and pepper to taste
Fresh basil leaves, torn (about ¼ cup)
Optional: pinch red pepper flakes

Instructions

Start with the panade — In a small bowl, soak breadcrumbs in milk for 5 minutes until soft and mushy—this secret keeps meatballs super juicy!
Mix the magic — In a large bowl, combine ground beef, soaked breadcrumbs, Parmesan, egg, minced garlic, parsley, Italian seasoning, salt, pepper (and red flakes if using). Mix gently with your hands or fork—just until combined, no overworking!
Shape those beauties — Scoop mixture (about 2 tbsp each) and roll into 1.5-2 inch balls—use wet hands to prevent sticking. Place on a parchment-lined baking sheet.
Bake for perfection — Preheat oven to 400°F (200°C). Bake meatballs 18-20 minutes until lightly browned and mostly cooked through—internal temp around 150°F is fine since they'll finish in sauce.
Sauté the aromatics — While meatballs bake, heat olive oil in a large pot or Dutch oven over medium. Add diced onion and cook 4-5 minutes until soft and golden.
Garlic time — Stir in minced garlic (and red flakes) for 1 minute until fragrant—don't let it burn!
Build the sauce — Pour in crushed tomatoes, oregano, sugar (if needed), salt, and pepper. Stir well, bring to gentle simmer, and let bubble 10-15 minutes to meld flavors.
Nestle in the meatballs — Add baked meatballs to simmering sauce, spooning sauce over them. Cover partially and simmer 15-20 minutes on low—meatballs finish cooking and soak up that delicious sauce.
Fresh herb finish — Stir in torn fresh basil right before serving—adds bright, aromatic pop!
Serve with love — Ladle meatballs and sauce over hot spaghetti, top with extra Parmesan and basil. Or enjoy with crusty bread, in subs, or as is—pure comfort in every bite!

Notes

Use high-quality tomatoes for best sauce flavor. Don't skip the milk soak—it's key for tenderness. For saucier version, add ½ cup water or broth. Meatballs should be tender, not tough—gentle mixing is crucial!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 866Total Fat 49gSaturated Fat 18gUnsaturated Fat 31gCholesterol 228mgSodium 1536mgCarbohydrates 38gFiber 4gSugar 6gProtein 63g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Don’t overmix the meatball mixture—gentle handling keeps them tender; mix just until combined.
Use a cookie scoop for uniform size so they cook evenly.
Bake on parchment-lined sheet for easy cleanup and even browning without flipping.
For extra flavor, sear meatballs first in a skillet before simmering in sauce.
Simmer sauce low and slow—don’t boil hard to avoid tough meatballs.
Taste sauce midway; add a pinch of sugar if too acidic, or red pepper flakes for heat.
Freshly grate Parmesan for best melt and flavor—pre-shredded has anti-caking agents.

Ingredients Notes

Ground beef: 80/20 lean-to-fat ratio for juiciness and flavor; too lean makes dry meatballs.
Breadcrumbs + milk: Forms a panade that locks in moisture—panko or fresh work; Italian seasoned adds extra herbs.
Parmesan cheese: Freshly grated adds umami and saltiness—Pecorino Romano subs for sharper bite.
Egg: Binds everything; one large per pound of meat.
Herbs & garlic: Fresh parsley and garlic for brightness; dried Italian seasoning as backup.
Canned tomatoes: San Marzano or high-quality crushed for sweet, less acidic sauce—whole peeled can be hand-crushed.
Olive oil: For sautéing aromatics—extra virgin for flavor.
Fresh basil: Added at end for fresh pop—dried in a pinch but fresh is superior.

Variations and Substitutions

Meat mix: Blend ½ lb beef with ½ lb pork or veal for richer, traditional Italian texture.
Gluten-free: Use GF breadcrumbs or crushed GF crackers.
Spicy: Add red pepper flakes or diced jalapeños to meatballs/sauce.
Cheesy: Mix in shredded mozzarella or provolone to meatballs; top with more when serving.
Low-carb: Serve over zucchini noodles or spaghetti squash instead of pasta.
Turkey version: Use ground turkey + extra seasoning for lighter option (add oil to prevent dryness).
Slow cooker: Bake meatballs, then transfer to crockpot with sauce on low 4-6 hours.
Vegan: Swap beef for plant-based ground, use flax egg, nutritional yeast instead of Parmesan.

Storage Options

Refrigerate cooked meatballs in sauce up to 4 days in airtight container. Reheat gently on stovetop with splash of water or in microwave.

Freeze cooked meatballs in sauce (or plain) up to 3 months—portion in freezer bags; thaw overnight in fridge before reheating. Uncooked meatballs freeze well on tray then bag—cook from frozen, adding extra simmer time.