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Home » Recipe Index » Quick and Easy

Meatballs in Marinara Sauce

Published: Jun 13, 2014 · Modified: Nov 15, 2024 by Olga · This post may contain affiliate links

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Meatballs With Marinara Sauce-1-12

Meatballs in tomato sauce are one of those timeless recipes that seem to have a permanent spot in nearly every household for good reason—they’re just so satisfying and delicious. There’s something about the combination of tender, flavorful meatballs paired with a rich, tomatoey sauce that makes it a comfort food classic.

My husband lovingly calls me the Queen of Meatballs, and I take it as a compliment. After all, when it comes to meatballs, juicy and tender are the only way to go. No hockey pucks here—I promise these meatballs will be as soft, flavorful, and satisfying as they should be.

And what better way to serve meatballs than with a classic marinara sauce? This one is simple, flavorful, and all about letting the tomatoes shine. If you're lucky enough to have fresh garden tomatoes, go ahead and use them, but canned tomatoes are a great option too. I’m not always in the garden-fresh-tomato camp (unfortunately), so I love the convenience of canned tomatoes. Plus, you can make this marinara sauce year-round. It’s sweet, tangy, and has a fresh flavor that’s enhanced with garlic and fresh herbs—perfect for making your meatballs even more irresistible.

The best part? You can prep both the meatballs and the marinara sauce ahead of time. Whether you’re meal prepping for the week or just need something quick after a long day, this is a lifesaver. Plus, the leftovers are awesome too! Serve the meatballs and marinara over pasta one day, then switch it up by piling them on a crusty roll with melted mozzarella and Parmesan for an amazing sandwich. It’s all about keeping it easy, flavorful, and versatile! 

Ingredients:

Meatballs:

¾ lb ground beef

¾ lb ground pork

1 cup panko bread crumbs

¾ cup milk

1 egg

1 onion, minced

1 ½ teaspoons salt

½ teaspoon ground black pepper

2-3 Tablespoons olive oil

Marinara Sauce:

1 onion, minced

3-5 garlic cloves, minced

¼ teaspoon red pepper flakes

2 (28 oz) cans crushed tomatoes

salt, pepper (to taste)

1-2 Tablespoons fresh parsley, basil, chopped

Meatballs With Marinara Sauce-1

How To Make Meatballs in Marinara Sauce

Pour the milk over the breadcrumbs and set it aside for a few minutes for the milk to soak into the crumbs.

Combine the ground meat, minced onion, breadcrumbs, milk, egg, salt and pepper. Mix until all the ingredients are well dispersed.

I know somebody is going to ask if they can substitute ground turkey, or not use ground pork, etc. YES. You can use whatever ground meat that you like. It doesn't matter. I personally don't like the taste of ground turkey, but if you do, go ahead and use it. I do like ground pork. If you don't, then don't use it. 

Meatballs With Marinara Sauce-1-2

Meatballs With Marinara Sauce-1-3Form the meat mixture into 1 Tablespoon sized meatballs.

Use dampened hands when shaping your meatballs, it really helps for the meat mixture not to stick to your hands and also for the meatballs to be in a nice even shape, not jaggedy and rough. 

Meatballs With Marinara Sauce-1-4Heat about 1 Tablespoon of oil in a dutch oven or another heavy bottomed pot or a high rimmed skillet. Cook the meatballs in 2-3 batches, on medium heat, covered, about 2-3 minutes per side, until golden on both sides. Meatballs With Marinara Sauce-1-5

Meatballs With Marinara Sauce-1-6Set the meatballs aside.

In the same dutch oven, remove all the excess oil, leaving about 1 Tablespoon behind.

Add the minced onion, season with salt, and cook for about 5 minutes, until the onions are softened.

As the onions cook, they will release liquid and clean up all the delicious brown bits from the bottom of the pot. This will also add a lot of great flavor to the sauce.

Add the minced garlic and the red pepper flakes. Cook for another minute, until the garlic is fragrant. Meatballs With Marinara Sauce-1-7Pour in the crushed tomatoes. Season with salt. Meatballs With Marinara Sauce-1-8

Meatballs With Marinara Sauce-1-9Bring the sauce to a boil, reduce to a simmer and cook for about 15 minutes. Add the fresh herbs to the sauce. Meatballs With Marinara Sauce-1-10Return the meatballs to the marinara sauce. Meatballs With Marinara Sauce-1-11Serve the meatballs with pasta or as a submarine sandwich. Garnish with more fresh herbs and freshly grated Parmesan cheese.Meatballs With Marinara Sauce-1-12

Meatballs With Marinara Sauce-1-13

Meatballs in Marinara Sauce

Olga Klyuchits
Juicy, tender meatballs with a simple, flavorful marinara sauce made with fresh garlic, herbs, and tomatoes. Perfect for pasta, sandwiches, or meal prepping for the week.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Entree
Servings 50 meatballs

Ingredients
  

Meatballs:

  • ¾ lb ground beef
  • ¾ lb ground pork
  • 1 cup panko bread crumbs
  • ¾ cup milk
  • 1 egg
  • 1 onion minced
  • 1 ½ teaspoons salt
  • ½ teaspoon ground black pepper
  • 2-3 Tablespoons olive oil

Marinara Sauce:

  • 1 onion minced
  • 3-5 garlic cloves minced
  • ¼ teaspoon red pepper flakes
  • 2 28 oz cans crushed tomatoes
  • salt pepper (to taste)
  • 1-2 Tablespoons fresh parsley basil, chopped

Instructions
 

  • Pour the milk over the breadcrumbs and set it aside for a few minutes for the milk to soak into the crumbs.
  • Combine the ground meat, minced onion, the breadcrumbs, milk, egg, salt and pepper. Mix until all the ingredients are well dispersed.
  • Form the meat mixture into 1 Tablespoon sized meatballs.
  • Heat about 1 Tablespoon of oil in a dutch oven or another heavy bottomed pot or a high rimmed skillet. Cook the meatballs in 2-3 batches, on medium heat, covered, about 2-3 minutes per side, until golden on both sides. Set the meatballs aside.
  • In the same dutch oven, remove all the excess oil, leaving about 1 Tablespoon behind. Add the minced onion, season with salt, and cook for about 5 minutes, until the onions are softened. Add the minced garlic and the red pepper flakes. Cook for another minute, until the garlic is fragrant.
  • Pour in the crushed tomatoes. Season with salt. Bring the sauce to a boil, reduce to a simmer and cook for about 15 minutes.
  • Add the fresh herbs to the sauce. Return the meatballs to the marinara sauce. Serve the meatballs with pasta or as a submarine sandwich. Garnish with more fresh herbs and freshly grated Parmesan cheese.

Notes

Use dampened hands when shaping your meatballs, it really helps for the meat mixture not to stick to your hands and also for the meatballs to be in a nice even shape, not jaggedy and rough.
You can use any ground meat that you like for the meatballs.

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Comments

  1. Rich o says

    May 23, 2019 at 12:51 pm

    Olga,great video. We to are a medical family, my wife was a neonatal nurse,daughter, Kara is in nursing school,son Yuri,is an engineer for the hospital,and i just retired from working in Cardiac surg. We absolutely love your web page and your wonderful recipes. Please post more of your traditional Russian food recipes. Thank you,Rich

    Reply
  2. Yana says

    April 12, 2018 at 12:31 pm

    Going to make this, but hoping to shred or mince some veggies into the sauce.

    Reply
  3. Ilona says

    January 21, 2016 at 7:47 pm

    Hi Olga, thanks for a great recipe and such simple step by step explanations! Me and my husband were wondering if you could bake the meatballs instead of cooking them on the stove? Have you ever tried it?

    Reply
    • olgak7 says

      January 21, 2016 at 8:17 pm

      Yes, you can definitely bake them, Ilona. Bake them at 350-400 degrees Fahrenheit for about 15 minutes. The meatballs will not be golden and crisp around the edges, though. They will look kind of pale, but if you cook them until they are golden they will be dry and overcooked, so take them out of the oven as soon as 15-18 minutes are up. Since they will be in the sauce, it will be just fine:).

      Reply
      • Ilona says

        January 21, 2016 at 9:51 pm

        Ok, that's what I thought too, that it won't be crispy. But baking is easier and I feel like healthier too? Anyway, thanks for quick reply!

        Reply
  4. Vika says

    September 24, 2014 at 6:01 pm

    Olga, great recipe! Thank you for sharing! I'm not one of the better home cooks out there but thanks to you I think I nailed this one... my husband loved it!

    Reply
  5. olga says

    June 21, 2014 at 2:55 pm

    Olga these are delicious definitely making these again!! thanks for the recipe, you rock! If i choose to freeze these would I freeze the meat and sauce desperately or together?
    Thanks!

    Reply
    • olgak7 says

      June 23, 2014 at 9:55 am

      I'm so glad you enjoyed them, Olga.
      Freeze the meatballs and the sauce separately.

      Reply
  6. Yelena says

    June 14, 2014 at 2:06 am

    I made this for dinner today! It's was perfect. Fresh and hearty at the same time. I had to have seconds! I used all beef and croutons. I can't wait to have the left overs for lunch tomorrow;)

    Reply
    • olgak7 says

      June 23, 2014 at 10:17 am

      I'm so glad that you enjoyed it, Yelena. Thanks for taking the time to write and let me know.

      Reply
  7. Anna says

    June 13, 2014 at 9:59 pm

    This looks delicious! I love meatballs and marinara sauce it's the best... simple and delicious

    Reply
    • olgak7 says

      June 13, 2014 at 11:37 pm

      I agree, Anna. Meatballs are such a simple but such a tasty dinner.

      Reply
  8. Victoria says

    June 13, 2014 at 1:21 pm

    Can these meatballs be frozen?? Because 50 is ALOT at one time! Lol (unless it's for a party) thanks!

    Reply
    • olgak7 says

      June 13, 2014 at 11:31 pm

      Yes, these meatballs can definitely be frozen, Victoria. You can also make half a batch. You're right, 50 IS a lot. Keep in mind that these meatballs are on the small side though, they are only 1 Tablespoon of meat each.

      Reply

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