Cheesy Garlicky Meatballs Marinara (Print View)

Tender beef and pork meatballs loaded with garlic and cheese in rich marinara sauce.

# Components:

→ 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 frying

→ For the Marinara Sauce

15 - 2 tablespoons olive oil
16 - 2 garlic cloves, minced
17 - 28 ounces 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

# Directions:

01 - In a large mixing 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 - Shape the mixture into golf ball-sized meatballs, yielding approximately 24 pieces.
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. 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 or crusty bread if desired.

# Expert Advice:

01 -
  • They're ridiculously tender: The combination of beef and pork with breadcrumbs and milk creates meatballs that practically melt instead of bouncing around your plate.
  • Garlicky without being aggressive: Three cloves in the meat itself plus two more in the sauce gives you deep flavor that doesn't turn bitter or overwhelming.
  • The cheese does the heavy lifting: Parmesan and mozzarella mixed right into the meat means you get that savory richness before they even hit the sauce.
  • It's adaptable to almost any diet: Swap breadcrumbs for gluten-free, use turkey or chicken, or try dairy-free cheese—the technique stays solid.
02 -
  • Don't skip the browning step: I learned this the hard way by trying to save time—unbrowned meatballs taste steamed and pale, while properly browned ones develop a savory crust that changes everything.
  • Milk in the mixture is non-negotiable: The first batch I made without it produced dry, mealy meatballs that broke apart in the sauce; the milk gets absorbed by the breadcrumbs and keeps everything moist from the inside out.
  • Low heat during the simmer prevents cracking: A rolling boil will cause meatballs to split open and shed their filling; gentle simmering keeps them intact and tender.
03 -
  • Chill your mixture for 30 minutes before shaping: Cold meat holds together better, rolls more easily, and browns more evenly because the fat stays distributed instead of leaking out immediately.
  • Brown in batches and don't move them around: Patience during browning pays dividends in flavor and texture; let each side develop a proper crust before turning.
  • Use an instant-read thermometer: The safest way to know meatballs are cooked through is checking that the center reaches 160°F, which removes guesswork and ensures food safety.
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