Tender Beef Meatballs Marinara (Printable)
Juicy beef meatballs simmered in a rich herbed marinara sauce, perfect with pasta or crusty bread.
# What You'll Need:
→ Meatballs
01 - 1.1 lb ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 cup whole milk
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 1 small onion, finely chopped
08 - 2 tbsp fresh parsley, chopped
09 - 1 tsp dried oregano
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 2 tbsp olive oil (for frying)
→ Marinara Sauce
13 - 2 tbsp olive oil
14 - 1 small onion, finely chopped
15 - 3 cloves garlic, minced
16 - 28 oz canned crushed tomatoes
17 - 1 tsp dried basil
18 - 1 tsp dried oregano
19 - 1/2 tsp red pepper flakes (optional)
20 - 1 tsp sugar
21 - Salt and black pepper, to taste
22 - 2 tbsp fresh basil or parsley, chopped (for garnish)
# How-to Steps:
01 - In a large bowl, gently mix ground beef, breadcrumbs, Parmesan, milk, egg, garlic, onion, parsley, oregano, salt, and pepper until just combined, avoiding overmixing.
02 - Form the mixture into 16 to 18 meatballs, approximately 1.5 inches in diameter each.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning to sear all sides evenly, about 5 to 7 minutes total. Transfer to a plate.
04 - In a large saucepan, warm 2 tablespoons olive oil over medium heat. Sauté chopped onion until translucent, approximately 3 to 4 minutes. Add garlic and cook for an additional 30 seconds until aromatic.
05 - Incorporate crushed tomatoes, dried basil, oregano, red pepper flakes if using, sugar, salt, and pepper. Bring the sauce to a gentle simmer.
06 - Return the browned meatballs to the saucepan. Cover and simmer gently for 20 to 25 minutes, stirring occasionally and turning the meatballs to ensure even cooking and thickening of the sauce.
07 - Taste and adjust seasoning as needed. Garnish with freshly chopped basil or parsley and serve hot over pasta or with crusty bread.
# Expert Pointers:
01 -
- These meatballs are impossibly tender because we're gentle with the mixture—no overworking means they stay juicy and delicate every single time
- The marinara sauce is built with layers of flavor, starting with perfectly sautéed aromatics so it tastes like it simmered for hours when it really only takes minutes
- It's the kind of dish that makes your kitchen smell incredible and somehow makes everything feel like a celebration
02 -
- Don't overwork the meat mixture or you'll end up with dense, rubbery meatballs instead of tender ones. Mix just until combined, then stop. This one thing made the biggest difference for me
- Soaking the breadcrumbs in milk is non-negotiable—it's what keeps them moist through the cooking. I learned this the hard way after making dense meatballs more times than I'd like to admit
- Brown them in batches even if it feels like extra work. Crowding the pan drops the oil temperature and you get steamed meatballs instead of browned ones, and that changes the whole flavor
03 -
- Use a light hand when combining the meatball mixture. The moment everything is just mixed together, stop. Tender meatballs come from respecting the meat and not overworking it—this is the secret that makes all the difference
- The milk-soaked breadcrumbs are your secret weapon for keeping these impossibly moist. Never skip this step or replace it with something else
- Get the pan hot enough to properly brown the meatballs before adding them—this creates a crust that adds incredible depth to the final dish