I don't think I've ever met a person who doesn't love my Classic Meatballs with Quick Marinara Sauce. My beloved recipe is easy to throw together and results in tender, juicy, very flavorful authentic Italian meatballs. I almost always make a double batch and freeze a bunch for later. I'll give you all the instructions below!
Recipe Background and Details
This recipe was originally published on January 10, 2014 and was updated on March 5, 2024 with new photos, text, and updated instructions. The recipe has not changed.
My daughter - who could sometimes be quite picky - has loved these classic meatballs with quick marinara sauce since she was old enough to chew, even requesting this recipe for two of her birthday party meals when she was just teeny-tiny (be still my heart). Also, I made this recipe once, years ago, on a night each of my kids had a friend sleeping over (it wasn't as scary as it sounds). 4 young kids with clean plates: if that doesn't sell my recipe I don't know what will.
I almost always serve this recipe with garlic bread that I make out of my Homemade Soft French Bread recipe. Even if you don't turn it into garlic bread, it is perfect for soaking up the sauce!
If you love noodles as much as I do, check out my other pasta recipes including Authentic Bolognese Sauce Recipe, Chicken Marsala Pasta, Creamy Bucatini Cacio e Pepe, and Roasted Asparagus Linguine.
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Ingredients
See recipe card for full list of ingredients with quantities. Many of the ingredients overlap from the meatballs to the sauce so make sure to pay attention when gathering ingredients so you don't put anything away before you need it again. This combination of ingredients creates a very classic and authentic Italian meatball.
Ingredients for Classic Meatballs
- olive oil and butter: I love the combo for cooking meatballs on the stovetop. If you are baking the meatballs you won't need this.
- ground beef, ground pork, mild Italian sausage: this is my favorite combination. Veal is often used in an authentic Italian meatball but I rarely splurge on it. See variations below for some other options.
- eggs: to bind the meatballs and create a tender texture
- Parmigiano Reggiano and Pecorino Romano: I love the combination of these two classic Italian cheeses in my meatballs but you can use one or the other.
- yellow or white onion: a bit of grated onion adds flavor and moisture to these meatballs.
- garlic: and a bit of grated or minced garlic adds a ton of flavor.
- dry seasoned Italian bread crumbs: Such a classic, nostalgic flavor and the bread crumbs mixed with the milk will create the perfect, light meatball texture.
- whole milk: I have also used half and half. I would not go any lower than 2%.
- chopped fresh parsley: for some bright, fresh flavor. I often use flat leaf Italian parsley, but curly works just fine. I know people like to hate on curly parsley but it tastes like parsley so use it if it's what you have.
- dried oregano: such a classic Italian flavor and very necessary in these meatballs.
- fresh rosemary: I really enjoy chopped fresh rosemary in these meatballs, but I have made them many times without it.
- salt and pepper: Go easy on the salt since the cheeses and the sausage are both quite salty. I usually add a teaspoon of kosher salt and a few cracks of black pepper.
- red pepper flakes (optional): If you use a spicy Italian sausage you can leave this out.
Ingredients for Quick Marinara Sauce:
- olive oil: You will not need to add this if you brown the meatballs before making the marinara sauce.
- crushed tomatoes (or home-canned tomato sauce): I call for a 28-ounce can of crushed tomatoes or a quart (32 ounces) of home-canned tomato sauce. When I first wrote this recipe I used store bought but now that I preserve my own tomatoes, I tend to use a quart of sauce. The few ounces don't make a bit of difference.
- dry white wine (optional): The wine adds a lovely flavor but you can leave it out or add a small splash of vinegar.
- chicken stock or water: I will often leave this out when using home-canned sauce since it is a bit thinner. If you will simmer the meatballs for an extended period of time you should definitely use the extra liquid.
- onion, garlic, dried oregano, crushed red pepper flakes: these ingredients add a nice layer of flavors to the quick marinara sauce. Leave the pepper flakes out if you are sensitive to spice.
- sugar (optional): if your tomato sauce is very acidic the bit of sugar can help balance it out.
- kosher salt
Instructions
how to make classic meatballs with quick marinara sauce
To prepare the meatballs:
- In a very large mixing bowl, combine all ingredients except the meat and mix well.
- Next add meat and mix again very well.
- Scoop dough into roughly golf ball sized portions. Portion out what you want to cook and freeze the rest on a parchment lined tray before transferring to a freezer bag.
- Cook meatballs on stovetop or in oven before transferring to simmering sauce. How long to bake meatballs will vary depending on how large you make them as well as if they are fresh or frozen. Add a few minutes for frozen and check internal temperature for doneness to be sure.
to prepare the quick marinara sauce
- Saute onion until softened.
- add salt, garlic, red pepper, oregano and cook another 30 seconds. If using the wine, add it now and allow to bubble for a minute or two before adding the tomatoes, water or stock, and sugar.
- Add the meatballs back to the sauce, and simmer for 15-20 minutes until cooked through.
Substitutions and Variations
Meat: I have made these with turkey and turkey Italian sausage with great success. If you don't eat pork, I suggest using 1 pound of beef and two pounds of turkey or chicken Italian sausage. Ground veal is often used in authentic Italian meatballs.
Cheese: use the full amount of just one of the cheeses or sub in your favorite hard, grating cheese.
Bread Crumbs: to make these gluten free and even keto-friendly you can use almond meal in place of the bread crumbs.
Herbs: Use your favorite herbs - I love parsley, rosemary, and oregano but basil, sage, chives would all be very good.
Make Ahead and Storage
These meatballs are one of my favorite make ahead recipes. Because I like this meat combo, and it's kind of hard to find any ground meat in less than 1 pound packages, I just go for it and make a huge batch (sometimes I even double it). I cook what I need, and freeze the rest, uncooked on sheet trays, then transfer them to resealable plastic bags (just like freezing cookie dough!). They are a great thing to have in your freezer arsenal, and they can be cooked right from the freezer - either browning them slowly in a skillet or adding them straight to gently simmering sauce. These classic meatballs are my kind of freezer convenience food!
FAQ's
Meatballs can be cooked on the stovetop or baked in the oven before adding to sauce or meatballs can be added raw to simmering sauce. Either way, make sure to cook meatballs to an internal temperature of 160 degrees F.
I don't think one option is better than the other as they both have benefits. With stovetop cooking, the benefit is that you will have delicious browned bits that will flavor your sauce but it is a more hands on approach and you'll get some grease splatter on your stove. With oven-baked meatballs, the benefit is that you can just toss them in the oven and you don't have to worry about them until the timer goes off.
Meatballs will bake for 20-25 minutes at 375 degrees F. They are done when they reach an internal temperature of at least 160 degrees F.
Yes, cook the meatballs in a single layer at 400 degrees for about 12 minutes until browned and internal temperature is 160 degrees F. Simmer in sauce after air frying as instructed in recipe card.
Related Recipes
Be sure to browse my other delicious dinner recipes:
- Peach Bourbon Barbecue Sauce
- Sourdough Tortillas (discard or active starter)
- Ground Beef Taco Bowls
- Grilled Spatchcocked Chicken
Classic Meatballs with Quick Marinara Sauce Recipe
I don't think I've ever met a person who doesn't love my Classic Meatballs with Quick Marinara Sauce. My beloved recipe is easy to throw together and results in tender, juicy, very flavorful meatballs. I almost always make a double batch and freeze a bunch for later.
- Total Time: about an hour
- Yield: 4-6 generous servings
Ingredients
Meatballs:
- 1 lb ground beef
- 1 lb ground pork
- 1 lb mild Italian sausage
- 3 eggs
- ½ cup Parmigiano Reggiano, grated
- ½ cup Pecorino Romano, grated (alternatively, you can use a full cup of either cheese, rather than the mixture)
- ½ cup yellow or white onion, grated or very finely minced
- 3 cloves garlic, minced
- 1 cup dry seasoned Italian bread crumbs
- 1 cup whole milk
- ½ cup chopped fresh parsley
- 1 tablespoon dried oregano
- 1 tablespoon fresh rosemary, finely chopped
- about a teaspoon each salt and pepper
- pinch of red pepper flakes (optional)
Quick Marinara
(enough for 30 meatballs and 1 lb of spaghetti)
- 1 28-ounce can crushed tomatoes (or 1 quart of home-canned tomato sauce)
- ½ cup dry white wine (optional)
- ½ cup chicken stock or water
- ½ cup onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon of sugar
- 1 teaspoon kosher salt
Instructions
To prepare the meatballs:
- In a very large mixing bowl, combine all ingredients except the meat. Mix well to combine. You will have a very wet mixture. Add the meats, and mix really well to completely combine. I use my hands and squish away until it becomes one homogenous mixture. I can't stand meatballs that have big chunks of ingredients that weren't mixed through properly. So, if you don't mind getting your hands messy, remove your rings and watch, wash your hands really well, and get in there!
- You can make your meatballs any size you like, I use a medium sized ice cream scoop, which makes meatballs a little smaller than a golf ball. (Side note: this scoop is one of the most versatile tools in my kitchen. I use it for cookies, muffins, meatballs, sliders. One of my favorites).
- Portion out what you want to cook and freeze the rest on a parchment lined tray before transferring to a freezer bag.
- To Cook Meatballs on Stovetop: in a large skillet, melt a couple tablespoons of butter and a drizzle of olive oil over medium heat and add the meatballs.
- Brown on all sides. At this point, you can either use your own sauce or a good jarred marinara. If you want to make your own sauce, remove the browned meatballs to a plate or bowl and follow my recipe below.
- If you use a jarred sauce, just pour it in with the browned meatballs (if you have lots of fat in the pan remove it before adding the sauce), and simmer until the meatballs are cooked through, about 15-20 minutes. Then serve with spaghetti, your favorite noodle, lots of grated parmigiano, and really good bread.
- To Bake Meatballs: preheat oven to 375 and bake meatballs on a parchment lined tray for 20-25 minutes until cooked through and browned. The internal temperature should be at least 160 degrees F. Transfer baked meatballs to prepared sauce and simmer for a few minutes. How long to bake meatballs will vary depending on how large you make them as well as if they are fresh or frozen. Add a few minutes for frozen and check internal temperature for doneness to be sure.
To prepare the quick marinara:
- Saute onion in the same pan you removed the meatballs from, (if you haven't just made meatballs, just cook the onion in some olive oil). Cook until softened, about 5 minutes, and add salt, garlic, red pepper, oregano and cook another 30 seconds. If using the wine, add it now and allow to bubble for a minute or two before adding the tomatoes, water or stock, and sugar. Add the meatballs back to the sauce, and simmer for 15-20 minutes until cooked through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: dinner, pasta
- Method: stovetop, baking
- Cuisine: Italian
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