Cheesy Garlicky Meatballs Marinara

Rain was hammering against my kitchen window last Tuesday, the kind of gray afternoon that practically demands something bubbling and fragrant on the stove. I'd been craving these meatballs since my friend Anna made them for our monthly dinner club, casually mentioning that the secret was folding grated mozzarella right into the meat mixture. The way those little pockets of cheese melt throughout each bite changes everything.

My youngest son walked in from school, dropped his backpack, and immediately asked what smelled so good. There's something about garlic and tomato simmering together that pulls everyone into the kitchen, asking when dinner will be ready. We ended up eating standing up around the counter that night, too impatient to even set the table properly.

Ingredients

• 500 g ground beef: Mix with ground pork for extra richness and moisture
• 60 g fresh breadcrumbs: These bind everything together gently without making the meatballs dense
• 80 g grated mozzarella cheese: The melting cheese inside creates those irresistible pockets
• 30 g grated Parmesan cheese: Adds that salty umami depth you expect from Italian meatballs
• 2 large eggs: Room temperature eggs incorporate more evenly into the mixture
• 3 cloves garlic: Freshly minced releases more oils and flavor than pre-crushed
• 2 tbsp fresh parsley: Brightens up the rich meat and adds a fresh herbal note
• 1/2 tsp dried oregano: Earthy and classic, perfect with the other Italian herbs
• 1/2 tsp salt: Enhances all the other flavors without making them salty
• 1/2 tsp ground black pepper: Freshly ground adds warmth and a subtle spicy kick
• 2 tbsp milk: Keeps the breadcrumbs soft and the meatballs tender
• 2 tbsp olive oil: Creates the aromatic base for your sauce
• 1 small onion: Finely diced so it melts into the sauce almost completely
• 2 cloves garlic: Sautéed gently becomes sweet and mellow
• 800 g canned crushed tomatoes: Whole tomatoes crushed by hand have better texture than pre-crushed
• 1 tsp dried basil: Sweet and floral, the perfect partner for oregano
• 1/2 tsp sugar: Just enough to balance the acidity of canned tomatoes

Instructions

Preheat and prepare your baking station:

Set your oven to 200°C and line a baking sheet with parchment paper for easy cleanup

Combine your meatball mixture:

Mix everything gently with your hands until just combined, avoiding overworking which makes them tough

Shape the meatballs:

Form into 16 to 18 golf ball-sized rounds, handling them minimally to keep them tender

Bake until browned:

Cook for 15 to 18 minutes until they have a nice golden color and are cooked through

Start your sauce base:

Heat olive oil and sauté the onion until translucent, then add garlic for just one minute

Build the marinara:

Stir in crushed tomatoes with basil, oregano, sugar, salt and pepper, then simmer for 10 to 15 minutes

Combine and finish:

Transfer meatballs into the sauce, cover and simmer together for 10 more minutes

Save

These have become my go-to for new neighbors and sick friends alike. Something about a homemade meatball feels like a hug in food form, more personal than a casserole but just as comforting.

Making Them Ahead

I often shape the meatballs on Sunday and freeze them raw on a baking sheet before transferring to a bag. Weeknight dinners become impossibly easier when all you have to do is pop them straight from the freezer into the oven.

Sauce Secrets

The sugar might seem unnecessary, but canned tomatoes vary wildly in acidity. A tiny pinch balances everything without making the sauce taste sweet, letting the garlic and herbs shine through properly.

Serving Suggestions

Sometimes I skip the pasta entirely and serve these over garlicky roasted vegetables or nestled into a crusty roll with extra sauce. The meatballs are substantial enough to stand on their own as a main course.

• Gluten-free breadcrumbs work perfectly for anyone avoiding wheat
• A splash of red wine in the sauce adds incredible depth
• Fresh basil at the end makes everything taste brighter

Save

Hope these bring as much comfort to your table as they have to mine.

Recipe FAQs

→ Can I make these meatballs ahead of time?

Yes, the meatballs can be prepared and frozen before or after baking. If frozen raw, thaw them in the refrigerator overnight before baking. If frozen cooked, you can reheat them directly in the simmering marinara sauce.

→ What kind of ground meat is best for this dish?

A mix of ground beef and pork often yields the most tender and flavorful results, thanks to the fat content from the pork. However, 100% ground beef (preferably 80/20 lean-to-fat ratio) also works wonderfully.

→ How can I make this dish suitable for a gluten-free diet?

To ensure this meal is gluten-free, substitute regular breadcrumbs with certified gluten-free breadcrumbs in the meatballs. When serving, opt for gluten-free pasta or enjoy the meatballs and sauce on their own.

→ What's the best way to serve these meatballs?

These meatballs are classically served over cooked spaghetti or your favorite pasta. They are also excellent with crusty bread for dipping, polenta, or even as a filling for a delicious sub sandwich. Garnish with fresh basil and extra grated Parmesan cheese.

→ Can I add more vegetables to the marinara sauce?

Absolutely! For added flavor and nutrients, you can sauté finely diced carrots, celery, or bell peppers along with the onion in step 5 before adding the garlic. This will enrich the sauce's depth.