Pin it Savor the essence of a traditional Italian kitchen with these Cheesy, Garlicky Meatballs With Marinara. This recipe delivers tender meatballs made from a perfect blend of beef and pork, loaded with fresh garlic and melted mozzarella, all simmered in a robust, homemade tomato sauce. It is the ultimate comfort dish that brings a touch of gourmet flair to your weeknight routine.
Pin it Whether you are hosting a cozy dinner for friends or preparing a family favorite, these meatballs are sure to impress. The slow-simmered marinara sauce coats every bite, ensuring a moist and flavorful experience that tastes like it came straight from a nonna's kitchen.
Ingredients
- For the Meatballs:
- 500 g (1.1 lb) ground beef
- 250 g (0.55 lb) ground pork
- 100 g (1 cup) fresh breadcrumbs (use gluten-free if desired)
- 80 g (1 cup) grated Parmesan cheese
- 120 g (1 cup) shredded mozzarella cheese
- 2 large eggs
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 60 ml (¼ cup) whole milk (or dairy-free alternative)
- 2 tbsp olive oil (for frying)
- For the Marinara Sauce:
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 800 g (28 oz) canned crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- 1 tsp sugar
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
- Step 1: Combine the Meatball Mixture
- 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—do not overwork.
- Step 2: Shape the Meatballs
- Shape the mixture into golf ball-sized meatballs (about 24).
- Step 3: Brown the Meatballs
- Heat 2 tbsp olive oil in a large skillet over medium heat. Brown the meatballs in batches for 2–3 minutes on each side. Remove and set aside.
- Step 4: Prepare the Aromatics
- In the same skillet, add 2 tbsp olive oil. Sauté minced garlic for 1 minute.
- Step 5: Simmer the Marinara
- Add crushed tomatoes, basil, oregano, red pepper flakes, sugar, salt, and pepper. Stir well and bring to a simmer.
- Step 6: Cook the Meatballs in Sauce
- Gently nestle the browned meatballs into the sauce. Cover and simmer on low heat for 20–25 minutes, until meatballs are cooked through.
- Step 7: Garnish and Serve
- Serve hot, garnished with fresh basil. Accompany with gluten-free or regular pasta, if desired.
Zusatztipps für die Zubereitung
Um sicherzustellen, dass die Fleischbällchen zart bleiben, vermischen Sie die Zutaten nur so lange, bis sie gerade kombiniert sind. Übermäßiges Kneten kann die Textur fest und zäh machen. Das Bräunen in Schüben verhindert zudem, dass die Pfanne abkühlt und die Bällchen eher dämpfen als braten.
Varianten und Anpassungen
Für eine leichtere Version können Sie das Rinder- und Schweinehackfleisch durch Puten- oder Hähnchenhackfleisch ersetzen. Falls Sie eine glutenfreie Ernährung bevorzugen, verwenden Sie einfach glutenfreie Semmelbrösel – das Ergebnis bleibt genauso köstlich.
Serviervorschläge
Servieren Sie diese Meatballs klassisch über Spaghetti oder Penne. Sie schmecken aber auch hervorragend auf cremiger Polenta oder einfach mit einem Stück knusprigem Brot, um die restliche Sauce aufzusaugen. Ein mittelkräftiger Rotwein wie Chianti ist der ideale Begleiter.
Pin it Enjoy the rich, savory satisfaction of these homemade meatballs. With their cheesy core and garlicky aroma, they are a guaranteed crowd-pleaser for any occasion.
Recipe FAQs
- → Can I make these meatballs ahead of time?
Yes, you can shape the meatballs and refrigerate them for up to 24 hours before cooking. You can also fully cook them and store in the refrigerator for 3-4 days or freeze for up to 3 months.
- → What's the best way to prevent meatballs from falling apart?
Don't overwork the mixture when combining ingredients, and let the formed meatballs chill in the refrigerator for 30 minutes before cooking. This helps them hold their shape during browning and simmering.
- → Can I bake these instead of frying?
Absolutely. Bake at 400°F (200°C) for 18-22 minutes on a lined baking sheet, then transfer to the simmering sauce to finish cooking and absorb flavors.
- → What can I substitute for the breadcrumbs?
For gluten-free options, use almond flour, crushed gluten-free crackers, or rolled oats. Each will slightly alter the texture but still bind the meatballs effectively.
- → How do I know when the meatballs are fully cooked?
The internal temperature should reach 160°F (71°C) when measured with a meat thermometer. Cutting one open should show no pink, and the juices should run clear.
- → Can I use all beef instead of beef and pork?
Yes, but the pork adds fat and moisture that keeps meatballs tender. If using all beef, choose ground beef with at least 20% fat content or add extra olive oil to the mixture.