Cheesy Garlicky Meatballs With Marinara (Printable)

Tender meatballs with garlic, melted cheese, and marinara sauce. Gluten-free option available for easy comfort food.

# Ingredient List:

→ For the Meatballs

01 - 1.1 lb ground beef or half beef and half pork mixture
02 - 2/3 cup fresh breadcrumbs, or gluten-free breadcrumbs if needed
03 - 1 cup grated mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 2 large eggs
06 - 3 cloves garlic, minced
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground black pepper
11 - 2 tablespoons milk, dairy or plant-based

→ For the Marinara Sauce

12 - 2 tablespoons olive oil
13 - 1 small onion, finely diced
14 - 2 cloves garlic, minced
15 - 28 ounces canned crushed tomatoes
16 - 1 teaspoon dried basil
17 - 1/2 teaspoon dried oregano
18 - 1/2 teaspoon sugar
19 - Salt and pepper to taste

→ To Serve

20 - Fresh basil leaves for garnish
21 - Extra grated Parmesan cheese, optional
22 - Cooked spaghetti or gluten-free pasta, optional

# How-to Steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine ground meat, breadcrumbs, mozzarella, Parmesan, eggs, garlic, parsley, oregano, salt, pepper, and milk. Mix gently until just combined without overworking the mixture.
03 - Shape mixture into 16-18 golf ball-sized meatballs and arrange on the prepared baking sheet.
04 - Bake for 15-18 minutes until lightly browned and cooked through.
05 - While meatballs bake, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute more.
06 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.
07 - Transfer baked meatballs to the marinara sauce. Cover and simmer for 10 minutes, allowing flavors to meld.
08 - Garnish with fresh basil and extra Parmesan cheese. Serve hot over pasta or as desired.

# Expert Hints:

01 -
  • The meatballs bake in the oven so you can focus on the sauce without juggling a hot pan.
  • Melted mozzarella inside each meatball makes every bite ridiculously satisfying.
  • The marinara simmers just long enough to taste like it cooked all day, even though it didnt.
  • Gluten-free swaps are easy and dont compromise flavor or texture.
02 -
  • Do not overmix the meatball mixture or they will turn out dense and rubbery instead of tender.
  • Baking the meatballs first gives them structure so they dont fall apart when you add them to the sauce.
  • Let the sauce simmer uncovered for a few minutes if it looks too thin, it will thicken up nicely.
03 -
  • Grate your own mozzarella from a block, pre-shredded cheese has anti-caking agents that prevent a good melt.
  • Add a splash of red wine to the marinara while it simmers for extra depth and richness.
  • Wet your hands before shaping the meatballs to keep the mixture from sticking to your fingers.
  • Taste your marinara and adjust the salt, sugar, or pepper before adding the meatballs.
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