Cheesy Garlicky Meatballs With Marinara (Printable)

Tender beef and pork meatballs with garlic, cheese, and rich marinara sauce. Italian comfort at its finest.

# What You'll Need:

→ For the Meatballs

01 - 1.1 lb ground beef
02 - 0.55 lb ground pork
03 - 1 cup fresh breadcrumbs
04 - 1 cup grated Parmesan cheese
05 - 1 cup shredded mozzarella cheese
06 - 2 large eggs
07 - 3 garlic cloves, minced
08 - 1 small onion, finely chopped
09 - 2 tablespoons chopped fresh parsley
10 - 1 teaspoon dried oregano
11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 0.25 cup whole milk
14 - 2 tablespoons olive oil

→ For the Marinara Sauce

15 - 2 tablespoons olive oil
16 - 2 garlic cloves, minced
17 - 28 oz canned crushed tomatoes
18 - 1 teaspoon dried basil
19 - 1 teaspoon dried oregano
20 - 0.5 teaspoon crushed red pepper flakes
21 - 1 teaspoon sugar
22 - Salt and pepper to taste
23 - Fresh basil for garnish

# How To Make It:

01 - 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 without overworking the mixture.
02 - Form the mixture into 24 golf ball-sized meatballs, approximately 1.5 inches in diameter.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the meatballs in batches for 2 to 3 minutes on each side until golden. Remove and set aside.
04 - In the same skillet, add 2 tablespoons olive oil. Sauté minced garlic for 1 minute until fragrant.
05 - Add crushed tomatoes, basil, oregano, red pepper flakes, sugar, salt, and pepper. Stir well and bring to a simmer.
06 - Gently nestle the browned meatballs into the sauce. Cover and simmer on low heat for 20 to 25 minutes until meatballs are cooked through.
07 - Serve hot, garnished with fresh basil. Accompany with pasta, crusty bread, or polenta if desired.

# Expert Tips:

01 -
  • These meatballs are impossibly tender because the milk and cheese keep them moist, not dense and rubbery like you might expect.
  • One pot means one pot to clean, and you get this rich, garlicky sauce that tastes like it simmered for hours but actually takes less than an hour total.
  • It's naturally adaptable—gluten-free, lighter protein swaps, or even made ahead and frozen for those nights when you need comfort food without the work.
02 -
  • Don't skip the browning step—that golden crust isn't just for looks; it seals in moisture and creates depth of flavor that you can't get any other way.
  • If your meatballs fall apart when you try to brown them, you didn't use enough binding agents or you overworked the mixture initially, so chill it for 15 minutes before shaping next time.
03 -
  • Keep an ice cream scoop by your mixing bowl when shaping—it ensures uniformly sized meatballs that cook at the exact same rate, so no more hard ones or mushy ones in the same batch.
  • Add a tablespoon of grated Parmesan to the sauce itself; it dissolves and creates an almost silky texture that regular marinara doesn't have.
Go Back