Classic Italian Meatballs in Marinara Sauce

These are classic Italian meatballs made with homemade breadcrumbs that bake up soft and tender, and simmered in a marinara sauce until rich and delicious.

This recipe is a simple, classic Italian style meatball cooked in marinara and meant to be used however you need them. They’re baked first to keep them tender and easy to handle, then finished in sauce so they soak up more flavor. Once they’re done, you can serve them with pasta, as a meatball sub, or just in a bowl with plenty of sauce.

We ended up using some of these meatballs to make subs because I had a batch of my homemade focaccia on hand, and they worked really well tucked into bread with extra marinara. That’s one of the things I like about this recipe. You can make the meatballs once and use them a few different ways without much extra effort.

This meal can was also included in one of my weekly meal plans. You can download and follow along here:👉🏻 https://christinesnotebook.com/full-week-of-dinners-meal-plan/

Ingredients & Swaps

• Ground beef and Italian sausage: I like using both because the meatballs end up really flavorful without needing much effort. If you only have ground beef, that works too.
• Onion: I mince it very fine and saute the onions first to develop the flavor. It basically disappears and keeps the meatballs moist.
• Eggs and milk: These help everything hold together and keep the meatballs from turning dense.
• Breadcrumbs: These give the meatballs structure. I usually make mine from sourdough, but regular breadcrumbs or panko are totally fine. I give instructions below on how to make homemade breadcrumbs, it’s a great way to use up old sourdough.
• Parmesan or Romano: This adds a lot of flavor and saltiness. I use whatever I have in the fridge.
• Marinara sauce: Use your favorite jar or homemade sauce if you already have one going.

How I Make It

I start with the breadcrumbs if I’m making them from scratch. A few slices of day old sourdough get torn up, tossed with olive oil and seasoning, then baked until crisp and crushed. It’s a quick step and makes a big difference in the texture of the meatballs.

Next, I mix the meatball mixture. Everything goes into one bowl, and I use the one hand method to gently fold it together just until combined. Mixing lightly is key here so the meatballs stay tender.

I scoop the meatballs with a large cookie scoop and bake them on a lined sheet pan until they’re cooked through and lightly browned. Baking them first keeps them intact and makes them easy to handle.

While they bake, I warm the marinara on the stove. I like using my Caraway sauté pan for this since it’s non-toxic, roomy and easy to work in. Once the meatballs are done baking, they go straight into the sauce for a short simmer so they soak up more flavor. From there, they’re ready to serve however you like. We served these as meatball subs on my homemade focaccia with a thin layer of pesto and it was delicious!

Tips for Success

• Do not overmix the meatballs: Use the one hand method and gently fold the mixture until just combined. Using one hand helps prevent over mixing and keeps the meatballs tender.
• Minced onion matters: Take the time to mince the onion very fine so it melts into the meatballs and keeps them moist. You could also grate an onion using a regular cheese grater.
• Use a scoop if you have one: A cookie scoop makes evenly sized meatballs so they cook at the same rate.
• Bake before simmering: Baking the meatballs first keeps them from falling apart and makes them easier to handle.

Freeze the leftovers!

This batch makes about 24 meatballs, far more then you need for one dinner. Save half of the baked meatballs in a sealed container in the freezer for easy dinner another night! All you will have to do is simmer those meatballs in marinara and voila, you are done!

👇🏻 I show the full process in the video below, including how I shape the meatballs:

Classic Italian Meatballs in Marinara Sauce

5 from 1 vote

These are classic Italian meatballs made with homemade breadcrumbs that bake up soft and tender, and are finished in a marinara sauce until rich and delicious. This makes a double batch of meatballs so you can freeze half the baked meatballs or use the extra for lunches and leftovers.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Servings: 12

Course: Dinner

Cuisine: Italian

Ingredients Method Video

Ingredients

  

Homemade Breadcrumbs (skip if using store bought)

• 3 slices day old sourdough
• 2 tbsp olive oil
• ½ tsp Italian seasoning

Meatballs

• 1 lb ground beef
• 1 lb Italian sausage
• 1 onion very finely minced or grated
• 1 cup grated Parmesan or Romano cheese
• 4 large eggs
• 1 cup milk
• 2 cups breadcrumbs homemade or store bought
• ½ cup fresh parsley finely chopped
• 2 tbsp red wine vinegar
• 1 tsp fine sea salt
• ½ tsp black pepper
• 1 jar marinara sauce 32 oz

Method

 

1. Preheat the oven to 400°F.
2. If making homemade breadcrumbs, start there. Tear the sourdough into pieces and toss with olive oil and Italian seasoning. Spread on a baking sheet and bake for about 15 minutes, until crisp. Let cool slightly, then crush into coarse crumbs.
3. Add the ground beef, Italian sausage, minced onion, cheese, eggs, milk, breadcrumbs, parsley, red wine vinegar, salt, and pepper to a large bowl. Gently mix just until combined. Try not to overmix.
4. Roll the mixture into golf ball sized meatballs and place them on a parchment lined baking sheet.
5. Bake the meatballs for 18 to 22 minutes, until cooked through and lightly browned.
6. While the meatballs bake, warm the marinara sauce in a large skillet or saucepan over low heat.
7. Add the baked meatballs to the marinara and let them simmer for about 10 minutes.

Video

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