Homemade Italian Meatballs in Marinara Sauce
A comforting recipe for homemade meatballs combined with rich marinara sauce, perfect for family gatherings and weeknight dinners.
Ingredients
For the meatballs
- 1 pound ground beef For a classic flavor; ground turkey can be a leaner substitution.
- 1/2 pound ground pork This adds depth; feel free to use all beef if preferred.
- 1 cup breadcrumbs Use Italian-seasoned for more flavor; gluten-free options work too!
- 1/4 cup grated Parmesan cheese Adds a savory richness; nutritional yeast can be a great dairy-free alternative.
- 1/4 cup fresh parsley, chopped For a burst of freshness; dried parsley can also be used.
- 2 large eggs These bind the meatballs; a flaxseed egg works as a vegan alternative.
- 3 cloves garlic, minced Nothing compares to fresh garlic for depth and aroma.
- 1 teaspoon salt Essential for flavor; adjust to taste.
- 1/2 teaspoon black pepper For a slight kick.
- 1/4 teaspoon red pepper flakes Optional, for extra warmth in your dish.
For the sauce
- 2 cups marinara sauce Store-bought for convenience or homemade for extra love.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ground beef and pork, breadcrumbs, Parmesan, parsley, eggs, garlic, salt, black pepper, and red pepper flakes. Mix gently with your hands until combined, being careful not to overwork the meat.
- Shape the mixture into 1.5-inch meatballs and place them onto a baking sheet lined with parchment paper.
Baking
- Bake the meatballs in the preheated oven for about 20 minutes until golden brown and cooked through.
- While the meatballs bake, heat the marinara sauce in a large pot over medium heat. Lower the heat to low, allowing it to simmer gently.
- After baking, transfer the meatballs directly into the marinara sauce. Let them simmer together for another 10 minutes.
Serving
- Serve hot, garnished with extra parsley and a sprinkle of grated cheese if desired.
Notes
Store leftovers in an airtight container for up to three days. For longer storage, freeze the meatballs and sauce together for up to three months. When ready to enjoy, thaw overnight and reheat.