Cheesy Garlicky Meatballs With Marinara (Print Version)

Tender beef and pork meatballs loaded with garlic and cheese, simmered in rich Italian marinara sauce.

# Components:

→ For the Meatballs

01 - 1.1 lb ground beef
02 - 0.55 lb ground pork
03 - 1 cup fresh breadcrumbs
04 - 1 cup grated Parmesan cheese
05 - 1 cup shredded mozzarella cheese
06 - 2 large eggs
07 - 3 garlic cloves, minced
08 - 1 small onion, finely chopped
09 - 2 tablespoons chopped fresh parsley
10 - 1 teaspoon dried oregano
11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 0.25 cup whole milk
14 - 2 tablespoons olive oil

→ For the Marinara Sauce

15 - 2 tablespoons olive oil
16 - 2 garlic cloves, minced
17 - 28 ounces canned crushed tomatoes
18 - 1 teaspoon dried basil
19 - 1 teaspoon dried oregano
20 - 0.5 teaspoon crushed red pepper flakes
21 - 1 teaspoon sugar
22 - Salt and pepper to taste
23 - Fresh basil for garnish

# Method:

01 - In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, mozzarella, eggs, minced garlic, onion, parsley, oregano, salt, pepper, and milk. Mix until just combined without overworking the mixture.
02 - Form the mixture into golf ball-sized meatballs, yielding approximately 24 pieces.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the meatballs in batches for 2 to 3 minutes on each side. Remove and set aside.
04 - In the same skillet, add 2 tablespoons olive oil. Sauté minced garlic for 1 minute until fragrant.
05 - Add crushed tomatoes, basil, oregano, red pepper flakes, sugar, salt, and pepper. Stir well and bring to a simmer.
06 - Gently nestle the browned meatballs into the sauce. Cover and simmer on low heat for 20 to 25 minutes until meatballs are cooked through.
07 - Transfer to serving dish and garnish with fresh basil. Accompany with pasta, crusty bread, or polenta as desired.

# Expert Advice:

01 -
  • They're foolproof once you stop fiddling with them and just let them cook, which honestly feels like a small life lesson.
  • The smell alone makes your kitchen feel intentional and full of purpose, even if you're just cooking on a random Tuesday.
  • Freezes beautifully, so you can make a double batch and have emergency dinner waiting in your freezer.
02 -
  • Don't skip browning the meatballs—this creates flavor that simmering alone never will, and it only takes a few extra minutes.
  • The sauce needs those 20–25 minutes because it's not just cooking the meatballs; it's merging the flavors together into something greater than the sum of its parts.
03 -
  • Keep the milk cold and don't skip it; that one ingredient is what separates meatballs that feel like eating meat from ones that feel like eating food.
  • Brown them in batches and don't stir constantly in the sauce because they need space to develop flavor on their own, and too much movement makes them break apart.
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