Classic Italian Meatballs in Marinara Sauce
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.
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
Instructions
- Preheat the oven to 400°F.
- 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.
- 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.
- Roll the mixture into golf ball sized meatballs and place them on a parchment lined baking sheet.
- Bake the meatballs for 18 to 22 minutes, until cooked through and lightly browned.
- While the meatballs bake, warm the marinara sauce in a large skillet or saucepan over low heat.
- Add the baked meatballs to the marinara and let them simmer for about 10 minutes.
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