Italian Beef Meatballs in Marinara
You could put spaghetti underneath these, though a bowl of meatballs with garlic toast makes a very good dinner on its own. There’s pork in the mixture as well as beef, plus milk-soaked breadcrumbs to keep them tender during the simmer. Twelve big meatballs gives everyone three. Whether that leaves any for tomorrow depends on who’s eating.
- Total
- 55 minutes
- Serves
- 4
Recipe
Italian Beef Meatballs in Marinara
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 minutes
- Serves
- 4
- Makes
- 12 meatballs
Ingredients
For the meatballs
Optional, for serving
Instructions
- 1
Mix the meatballs
Combine beef, pork, soaked breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper in a large bowl. Use a fork or fingertips. Mix just until combined.
- 2
Shape the meatballs
Wet hands with cold water. Form into balls about 2 inches across. Place on plate. Should yield about 12.
- 3
Brown in batches
Heat olive oil in large deep skillet over medium-high heat. Brown meatballs in batches, turning to color a few sides. They need not be cooked through. Transfer to plate.
- 4
Simmer in marinara
Pour marinara into same skillet. Bring to gentle bubble. Return meatballs and juices to pan. Spoon sauce over. Cover and simmer on low 25 to 30 minutes until cooked through. Check the center of a meatball with a thermometer; it should reach 160°F.
- 5
Serve with toast
Serve in shallow bowls with more Parmesan. Garlic-rubbed toast alongside.
Estimated nutrition
Per serving (1 of 4)
- Calories
- 751 kcal
- Protein
- 45.3 g
- Carbs
- 27.8 g
- Fat
- 49.9 g
Calculated from the listed amounts. Optional or unmeasured additions are excluded; brands, substitutions, and cooking losses can change the result.
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Italian Beef Meatballs in Marinara
Nutrition · Per serving (1 of 4)
- Protein
- 45.3 g
- Carbs
- 27.8 g
- Fat
- 49.9 g
751 Cal
Estimated · optional extras excluded
Italian Beef Meatballs in Marinara
Mix the meatballs
Combine beef, pork, soaked breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper in a large bowl. Use a fork or fingertips. Mix just until combined.
For this step
All ingredients · 14
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Cooking and serving tips
If mixture feels too soft to shape, refrigerate 15 minutes first.
Don't crowd pan when searing. Steam makes meatballs gray instead of brown.
Frequently Asked Questions
Can I bake the meatballs instead of frying?
Yes. 400°F for 18 to 20 minutes on a sheet pan. They won't have the same crust, but they hold their shape better and there's less cleanup. Check that the center reaches 160°F, then finish in the marinara.
Why are my meatballs tough?
You overmixed the meat or compressed them too hard when shaping. Use a light hand.
Can I freeze raw meatballs?
Yes. Freeze on a sheet pan until solid, then transfer to a freezer bag. Thaw overnight in the refrigerator before searing and simmering as directed, until the centers reach 160°F.
Do I have to use pork?
No. Use all beef, but add an extra egg yolk for fat. All-pork works too, though the texture is softer.
