Classic Meatballs with Quick Marinara Sauce
Classic Meatballs are tender, flavorful meatballs made with beef, lamb, beef sausage, cheese, herbs, and breadcrumbs.Brown the meatballs on the stovetop or bake them at 375°F until they reach 160°F internally.Simmer the cooked meatballs in quick homemade marinara sauce and serve with spaghetti or your favorite pasta.
Ingredients
Meatballs
- 1 lb ground beef
- 1 lb ground lamb
- 1 lb mild beef sausage
- 3 eggs
- ½ cup grated Parmigiano Reggiano
- ½ cup grated Pecorino Romano
- ½ cup yellow or white onion grated or very finely minced
- 3 cloves garlic minced
- 1 cup dry seasoned Italian breadcrumbs
- 1 cup whole milk
- ½ cup fresh parsley chopped
- 1 tablespoon dried oregano
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- Pinch of red pepper flakes optional
- 2 tablespoons butter
- Drizzle of olive oil
Quick Marinara Sauce
- 1 28- ounce can crushed tomatoes
- ½ cup chicken stock
- ½ cup onion chopped
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon sugar
- 1 teaspoon kosher salt
Instructions
Prepare the Meatballs
- In a very large mixing bowl, combine the eggs, Parmigiano Reggiano, Pecorino Romano, onion, garlic, breadcrumbs, milk, parsley, oregano, rosemary, salt, pepper, and optional red pepper flakes. Mix until well combined.
- Add the ground beef, ground lamb, and beef sausage. Gently but thoroughly mix everything together until the ingredients are evenly distributed and the mixture becomes homogeneous. Avoid overworking the meat more than necessary.
- Use a medium ice cream scoop or spoon to portion the mixture into meatballs. Aim for a size slightly smaller than a golf ball for approximately 30 meatballs.
- If you are preparing Classic Meatballs ahead of time, arrange the uncooked meatballs on a parchment-lined tray. Freeze until firm, then transfer them to a freezer-safe bag or container.
Cook the Meatballs on the Stovetop
- Heat a large skillet over medium heat. Add the butter and a drizzle of olive oil.
- Add the meatballs in batches if necessary, leaving enough room for them to brown properly.
- Brown the meatballs on all sides. They do not need to be completely cooked through at this stage.
- Transfer the browned meatballs to a plate. Keep the skillet for making the marinara sauce.
Bake the Meatballs
- Preheat the oven to 375°F.
- Arrange the meatballs on a parchment-lined baking tray, leaving a little space between each one.
- Bake for about 20–25 minutes, depending on their size, until browned and cooked through.
- Check the center with an instant-read thermometer. Ground meat mixtures should reach at least 160°F internally.
- Transfer the baked meatballs to the prepared marinara sauce and simmer for a few minutes before serving.
Make the Quick Marinara Sauce
- Using the same skillet from the meatballs, cook the chopped onion over medium heat until softened, about 5 minutes. Add a little olive oil if the pan is dry.
- Add the salt, minced garlic, red pepper flakes, and oregano. Cook for about 30 seconds, stirring constantly.
- Pour in the crushed tomatoes and chicken stock. Stir in the sugar.
- Add the browned meatballs to the sauce.
- Bring the sauce to a gentle simmer and cook for 15–20 minutes, or until the meatballs are completely cooked through and the sauce has thickened slightly.
- Serve hot with spaghetti or your favorite pasta and plenty of grated cheese.
Notes
For a complete family dinner, serve the meatballs over spaghetti with extra Parmigiano Reggiano or Pecorino Romano. A simple green salad and warm crusty bread also pair beautifully with the rich marinara.
For a lighter option, serve the meatballs with roasted vegetables, sautéed greens, or a simple salad instead of pasta.
Make the meatballs smaller for appetizers or larger for hearty dinner portions. Just remember that cooking time will change depending on their size.