Classic Italian Meatballs in Marinara Sauce are a beloved comfort food that combines tender beef and pork meatballs with a rich, homemade tomato sauce. Simmered to perfection and finished with fresh herbs and Parmesan, this dish is hearty, satisfying, and steeped in tradition—ideal for both casual family meals and cozy dinners.

Why You’ll Love This Recipe

This recipe captures the essence of Italian home cooking: simple ingredients, bold flavor, and comforting warmth. The blend of beef and pork results in moist, flavorful meatballs, while the marinara sauce is rich and aromatic with layers of garlic, onion, and herbs. It’s versatile, too—serve over pasta, polenta, or in a crusty sandwich. With its make-ahead and freezer-friendly qualities, it’s a practical recipe to keep in your rotation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the meatballs:

• 1/2 lb ground beef

• 1/2 lb ground pork

• 1/3 cup breadcrumbs

• 1/4 cup milk

• 1/4 cup grated Parmesan cheese

• 2 cloves garlic, minced

• 2 tablespoons chopped parsley

• 1 egg

• 1 teaspoon salt

• 1/2 teaspoon black pepper

For the marinara sauce:

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 1/2 teaspoon dried oregano

• Salt and pepper to taste

• Pinch of red pepper flakes (optional)

• Fresh basil or parsley for garnish

Directions

1. Prepare the meatball mixture: In a large bowl, combine breadcrumbs and milk and let sit for 5 minutes to soften. Add the ground beef, ground pork, grated Parmesan, minced garlic, chopped parsley, egg, salt, and black pepper. Mix gently until just combined—avoid overmixing to keep the meatballs tender.

2. Shape the meatballs: Form the mixture into 1.5-inch balls using your hands or a small scoop. Place on a tray and chill in the refrigerator for 10 minutes to firm up.

3. Brown the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5–6 minutes. Work in batches if needed. Transfer the browned meatballs to a plate.

4. Make the marinara sauce: In the same skillet, add the chopped onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook for 1 more minute. Stir in crushed tomatoes, dried oregano, salt, pepper, and red pepper flakes (if using). Bring to a simmer.

5. Simmer the meatballs: Return the browned meatballs to the sauce. Cover partially and let simmer on low heat for 20–25 minutes, or until the meatballs are fully cooked and tender.

6. Garnish and serve: Top with fresh basil or parsley and grated Parmesan if desired. Serve hot.

Servings and timing

This recipe serves 4–5 people.
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: About 55 minutes

Variations

• All-beef meatballs: Use 100% ground beef if preferred, though the pork adds juiciness.

• Cheese-filled: Insert a small cube of mozzarella into the center of each meatball for a melty surprise.

• Herb-forward: Add fresh oregano or thyme for a more aromatic twist.

• Spicy version: Increase the red pepper flakes or add a dash of chili oil to the sauce.

• Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a saucepan over medium heat until warmed through, adding a splash of water or broth if needed.
You may also freeze the cooked meatballs with sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I bake the meatballs instead of frying?

Yes. Bake at 400°F (200°C) for 18–20 minutes on a lined baking sheet until browned and cooked through.

Can I use just one type of meat?

Absolutely. You can use all beef, pork, turkey, or chicken—adjust seasoning as needed.

Do I have to chill the meatballs before cooking?

Chilling helps the meatballs hold their shape, but it’s not strictly necessary if you’re in a hurry.

Can I make these ahead of time?

Yes. You can prepare the meatballs a day in advance and store them in the fridge before cooking.

What can I serve with these meatballs?

They’re great over spaghetti, mashed potatoes, polenta, or in a toasted hoagie roll with melted cheese.

Can I use jarred marinara?

Yes, but homemade offers a fresher, more robust flavor. Jarred sauce can save time in a pinch.

How do I know when the meatballs are done?

They should reach an internal temperature of 160°F (71°C) and be firm to the touch.

Can I make this dairy-free?

Yes. Omit the Parmesan and use a dairy-free milk alternative for soaking the breadcrumbs.

What can I substitute for breadcrumbs?

Try crushed crackers, oats, or almond flour for a different texture or dietary need.

How do I keep meatballs from falling apart?

Don’t overmix the meat and be sure the mixture is not too dry. Chilling before cooking also helps.

Conclusion

Classic Italian Meatballs in Marinara Sauce deliver timeless flavor and heartwarming satisfaction. With their tender texture, savory richness, and vibrant tomato sauce, they embody everything comforting about Italian cuisine. Whether served over pasta or enjoyed as a stand-alone dish, these meatballs are a staple recipe you’ll return to again and again.