Meatballs with Marinara Sauce

Tender, juicy meatballs simmered in a flavorful marinara sauce.

Course Appetizer, Main Course, Side Dish

Cuisine American, Italian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 287kcal

Cost $16-$18

2 pounds ground meat blend (see note)
¾ cup breadcrumbs (see note)
¼ cup milk sub:water
1 cup grated parmesan cheese more for serving
2 eggs
1 yellow onion minced
1 tablespoon garlic powder
½ teaspoon dried oregano
¼ cup chopped fresh parsley
Olive oil or neutral oil for searing and sautéing
Salt and pepper to taste (I used about 1 teaspoon kosher salt or less for table salt)

Combine ground meat, breadcrumbs, milk, parmesan cheese, eggs, onion, garlic powder, oregano, parsley, salt (about one teaspoon kosher salt or less for table salt), and ground pepper (to taste) in a large bowl.
With your hands, mix until evenly combined. Roll into balls about 2 inches in diameter (or any size, depending on your preference). Use a cookie scoop to make meatballs of equal size. Don't overmix or overpack the meatballs, as it will make them tough when cooked.
Set a sauté pan or a Dutch oven over medium heat. Add some oil and sear the meatballs until browned for about 3 minutes. Set them aside.
Set the same pan over medium heat, then add olive oil. Sauté onions, garlic, and crushed red pepper for about 2 minutes. Scrape the fond or browned bits off the bottom of the pan.
Add crushed tomatoes, oregano, sugar, bay leaves, some salt, and pepper to taste. Mix it and let it simmer.
Add the meatballs back into the sauce. Cover and simmer for about 20 minutes. Taste and adjust as needed.
Add parmesan cheese and fresh basil, as desired.
Serve over spaghetti or tapas-style with bread.

Ground meat: Use a blend of ground meats (beef, pork, veal, or chicken) for moisture, flavor, and texture. I recommend 80% to 90% lean meat for the ideal meat-to-fat ratio.
Breadcrumbs: They give meatballs a tender, lighter texture. By absorbing the liquid in the mixture, they also make the meatballs moist and juicy. You can use plain, Italian-style, or panko breadcrumbs.
Crushed tomatoes: You can also use a can of whole peeled tomatoes and crush them to your desired consistency. In a pinch, you can use tomato sauce which has a thin, smooth consistency made from puréed tomatoes.