Cheesy Garlicky Meatballs With Marinara (Print Version)

Tender beef and pork meatballs with garlic and cheese, simmered in rich marinara sauce. Gluten-free option available.

# 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 tbsp chopped fresh parsley
10 - 1 tsp dried oregano
11 - 1 tsp salt
12 - 0.5 tsp black pepper
13 - 0.25 cup whole milk
14 - 2 tbsp olive oil for frying

→ For the Marinara Sauce

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

# Method:

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 - Shape the mixture into golf ball-sized meatballs, yielding approximately 24 pieces.
03 - Heat 2 tbsp 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 tbsp 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 gluten-free or regular pasta if desired.

# Expert Advice:

01 -
  • They're impossibly tender because the milk keeps the meat from getting dense and heavy.
  • The double cheese situation means you get that melty richness in every single bite.
  • You can have them ready in under an hour, which feels like cheating when friends show up hungry.
02 -
  • Don't skip browning the meatballs even though it feels like an extra step—that golden crust locks in flavor and texture.
  • Keep your hands slightly wet when shaping the meatballs so the meat doesn't stick and tear, and make them as uniform as possible so they cook at the same rate.
03 -
  • If your meatballs are falling apart during cooking, it usually means the mixture was overworked or the meat-to-binder ratio is off—add another egg and a bit more breadcrumbs next time.
  • Keep the heat at a medium-low simmer; if the sauce bubbles too aggressively, the meatballs will bounce around and break apart.
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