Cheesy Garlicky Meatballs With Marinara (Printable Version)

Juicy beef-pork meatballs bursting with garlic and cheese, cooked slowly in tangy tomato sauce

# What You'll Need:

→ 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 frying

→ For the Marinara Sauce

15 - 2 tablespoons olive oil
16 - 2 garlic cloves, minced
17 - 28 oz 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

# Steps:

01 - In a large mixing 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 - Shape the mixture into 24 golf ball-sized meatballs of uniform size.
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 on a plate.
04 - Add 2 tablespoons olive oil to the same skillet. Sauté minced garlic for 1 minute until fragrant.
05 - Add crushed tomatoes, basil, oregano, red pepper flakes, sugar, salt, and pepper to the skillet. Stir well and bring to a simmer.
06 - Gently nestle the browned meatballs into the sauce. Cover the skillet and simmer on low heat for 20 to 25 minutes until meatballs are cooked through.
07 - Transfer meatballs and sauce to serving dishes. Garnish with fresh basil and serve hot with pasta, bread, or polenta.

# Expert Insights:

01 -
  • The blend of beef and pork creates a texture that is both hearty and incredibly tender.
  • Hidden pockets of mozzarella ensure every single bite is gooey and rich.
02 -
  • Overmixing the meat leads to a dense and rubbery texture that is hard to fix.
  • Browning the meat is the only way to develop a complex savory flavor in the skillet.
03 -
  • Chill the raw meatballs for thirty minutes to help them stay perfectly round while frying.
  • Add a tiny pinch of sugar to the sauce to balance the acidity of the tomatoes.
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