Cheesy Garlicky Meatballs With Marinara (Printable)

Tender Italian meatballs with garlic, melted cheese, and marinara sauce. Gluten-free options available.

# What You’ll Need:

→ For the Meatballs

01 - 1.1 lb ground beef or half beef and half pork
02 - 2/3 cup fresh breadcrumbs or gluten-free breadcrumbs
03 - 1 cup grated mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 2 large eggs
06 - 3 cloves garlic, minced
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground black pepper
11 - 2 tablespoons milk, dairy or plant-based

→ For the Marinara Sauce

12 - 2 tablespoons olive oil
13 - 1 small onion, finely diced
14 - 2 cloves garlic, minced
15 - 28 oz canned crushed tomatoes
16 - 1 teaspoon dried basil
17 - 1/2 teaspoon dried oregano
18 - 1/2 teaspoon sugar
19 - Salt and pepper to taste

→ To Serve

20 - Fresh basil leaves for garnish
21 - Extra grated Parmesan cheese, optional
22 - Cooked spaghetti or gluten-free pasta, optional

# How-To:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground meat, breadcrumbs, mozzarella, Parmesan, eggs, garlic, parsley, oregano, salt, pepper, and milk. Mix gently until just combined without overworking the mixture.
03 - Shape mixture into 16 to 18 golf ball-sized meatballs and arrange on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until lightly browned and cooked through.
05 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 to 4 minutes until translucent. Add garlic and cook for 1 minute more.
06 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally.
07 - Transfer baked meatballs to the marinara sauce. Cover and simmer for 10 minutes to allow flavors to meld.
08 - Garnish with fresh basil and extra Parmesan. Serve hot over pasta or as desired.

# Expert Advice:

01 -
  • They're impossibly tender inside with a subtle cheese surprise that melts on your tongue, making store-bought versions feel like a disappointment afterward.
  • The whole dish comes together in under an hour, yet tastes like you've been simmering it all day.
  • Gluten-free swaps work beautifully without any awkward substitution aftertaste.
02 -
  • Don't overwork the meatball mixture or they'll compress into tough little hockey pucks—mix just until combined, even if it looks shaggy.
  • Baking instead of frying saves cleanup and lets you multitask the sauce; plus the meatballs brown evenly without you standing guard.
  • The two-stage cooking (oven then sauce) prevents them from falling apart in the liquid while ensuring they're cooked through.
03 -
  • Keep your hands slightly damp when shaping to prevent sticking and ensure smooth, even balls.
  • Don't skip the parchment paper—it's the difference between easy cleanup and scrubbing for ten minutes.
  • If the sauce tastes too acidic at the end, a pinch more sugar or a dollop of butter can soften it beautifully.
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