Easy Italian Meatballs with Marinara Recipe

If you’re craving comfort food that feels like a warm hug on a plate, you’re in the right place. This Easy Italian Meatballs with Marinara Recipe is my go-to for busy weeknights or when I want to impress without fuss. Trust me, once you try these meatballs—juicy, tender, herby, and swimming in rich, homemade marinara—you’ll find yourself making them over and over. I love how straightforward it is, yet the flavors are so authentic and satisfying. Let’s dive in!

this Recipe

Ingredients You’ll Need

Let’s talk ingredients — this recipe balances simple pantry staples with flavorful fresh herbs and quality meat. Choosing the right meats and bread really makes a difference here. You don’t have to hunt for fancy stuff, but good basics definitely elevate your meatballs.

• Ground beef: I use 85% lean for a nice balance of fat that keeps meatballs juicy without too much grease.
• Ground pork: Adds flavor and extra tenderness, helping the meatballs stay soft.
• Bread slice soaked in milk: This classic trick keeps the meatballs from drying out; just be sure to squeeze out extra milk.
• Eggs: They’re the binder that holds everything together, so don’t skip them.
• Yellow onion: Minced finely for sweetness and depth without overpowering.
• Garlic cloves: Pressed fresh garlic gives you that punch of warmth and aroma I love.
• Fresh parmesan cheese: It brings a savory, nutty richness inside the meatballs and as a topping.
• Fresh basil and parsley: These herbs make all the difference—fresh is best, but dried herbs can work in a pinch.
• Marinara sauce: Go for quality here—homemade or a good store-bought jar like La San Marzano or Rao’s.
• Olive oil: Essential for searing; it helps develop a beautiful crust on the meatballs.
• Kosher salt and black pepper: Season to taste, but be generous to bring out the flavors.

Variations

I’m a big fan of tweaking recipes to match the mood, what’s in the pantry, or dietary needs. Once you get comfortable with the basics of this Easy Italian Meatballs with Marinara Recipe, you might want to experiment with some of these ideas.

• Gluten-free: I’ve swapped in gluten-free bread instead of regular; just use two slices to make up the size difference and the texture still turns out great.
• Spicy twist: Adding ½ to 1 teaspoon of crushed red pepper flakes to the meat mix gives these meatballs a lovely kick — my family goes crazy for it!
• Herb swaps: If you don’t have fresh basil or parsley, dried Italian seasoning works in a pinch—just reduce the amount since dried herbs are more concentrated.
• Cheese variation: Try mixing in provolone for a melty center or mozzarella for an extra creamy texture inside.

How to Make Easy Italian Meatballs with Marinara Recipe

Step 1: Get Your Mixture Just Right

Start by combining your ground beef and pork in a big bowl. Add the eggs, freshly grated parmesan, minced onion, pressed garlic, fresh herbs, salt, and pepper. Then squeeze your soaked bread piece to get rid of extra milk—don’t skip this step or the mixture gets too wet. Break the bread into small crumbs and toss it in. Mix gently until everything comes together. My trick? Don’t overmix or the meatballs will turn out dense and tough. I like to fold the ingredients in with my hands until the mix is unified but still soft.

Step 2: Shape Your Meatballs Like a Pro

Before you shape, I recommend greasing your hands with cooking spray or a bit of olive oil to keep the meat from sticking. I use a #40 cookie scoop which gives me about 1 ½ inch-sized meatballs, but you can adjust size to your liking. Roll all the meatballs first so you get a feel for the portion, then place them in the pan. This keeps your workflow smooth and helps everything cook evenly.

Step 3: Sear and Simmer in Sauce

Heat a large oven-safe skillet over medium to medium-high heat with a couple tablespoons of olive oil. Once hot, add your meatballs and sear for a few minutes on one side until nicely browned; then flip and sear the other side briefly. This step locks in the juices and gives a delicious crust. Next, pour in your warmed marinara sauce. I like to gently shake the pan so the sauce coats the meatballs beautifully. Then, into the oven it goes—baking at 350°F for about 20 minutes. By baking, you finish cooking through without drying them out, and the sauce thickens beautifully around each meatball.

Step 4: Garnish and Serve

Once out of the oven, sprinkle fresh chopped basil and a bit more grated parmesan on top. These finishing touches bring freshness and that irresistible Italian vibe. I always encourage serving warm, right from the pan or carefully plated for guests. It’s such a treat!

How to Serve Easy Italian Meatballs with Marinara Recipe

Garnishes

I always top my meatballs with fresh minced basil and grated parmesan cheese — it adds an aromatic, cheesy finish that elevates the whole dish. Sometimes, if I’m feeling fancy, a drizzle of good extra virgin olive oil or a sprinkle of crushed red pepper flakes takes it up a notch.

Side Dishes

These meatballs pair beautifully with spaghetti or your favorite pasta, garlic bread, and a simple green salad. I also like serving them with creamy polenta or roasted veggies for a cozy dinner. For casual nights, they’re killer on crusty rolls as meatball subs!

Creative Ways to Present

For special occasions, I’ve plated these meatballs atop a bed of saffron risotto sprinkled with fresh herbs and edible flowers for a wow factor. Another fun idea is arranging meatballs on skewers, brushed with extra sauce for a tasty appetizer spread. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover meatballs with sauce in an airtight container in the fridge. They stay fresh up to 5 days, making them perfect for busy weeknight meals. Just reheat gently, and they taste like you just made them.

Freezing

I freeze leftover meatballs in single layers on baking sheets first, then transfer to freezer bags to prevent clumping. You can freeze them cooked or even raw. When it’s freezing season in my kitchen, this hack saves so much time while keeping the flavors intact.

Reheating

I like reheating meatballs gently on the stovetop in a covered pan with a splash of water or extra marinara to keep them moist. The oven works well too—covered with foil at 325°F until heated through. Avoid microwaving too long; it can dry out the meatballs.

FAQs

Final Thoughts

This Easy Italian Meatballs with Marinara Recipe holds a special place in my kitchen because it’s one of those meals everyone loves — no stress, fantastic flavors, and it just feels like home. Whether you’re cooking for family, date night, or meal prepping, these meatballs deliver every single time. I hope you enjoy making and sharing them as much as I do—grab your apron and let’s get cooking!

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