Why this recipe works

A reliable, everyday classic: juicy meatballs with a bright, homemade marinara. The mixture of beef and pork keeps the meatballs tender, breadcrumbs and milk add moisture, and a quick sear locks in flavor before a gentle simmer finishes them. Make sauce from pantry staples for a faster, fresher result than jarred marinara.

Recipe overview

• Prep time: 20 minutes
• Cook time: 30–40 minutes
• Total time: 50–60 minutes
• Yield: 4–6 servings (about 18–24 meatballs, depending on size)

Ingredients

For the meatballs

• 12 oz (340 g) ground beef (80/20)
• 8 oz (225 g) ground pork (optional — can use all beef)
• 3/4 cup (75 g) plain breadcrumbs (panko or regular)
• 1/3 cup (80 ml) whole milk
• 1 large egg
• 1/3 cup (40 g) grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp finely chopped fresh parsley (or 1 tsp dried)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp olive oil (for searing)

For the marinara

• 1 tbsp olive oil
• 1 small onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1 (28 oz / 800 g) can crushed tomatoes
• 1/2 cup (120 ml) low-sodium chicken or vegetable broth (or water)
• 1 tsp sugar (optional, to balance acidity)
• 1 tsp dried basil or 1 tbsp fresh, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• A handful fresh basil leaves, torn (optional)

Equipment

• Large mixing bowl
• Large skillet with lid or a Dutch oven
• Baking sheet (if baking meatballs)
• Wooden spoon or spatula
• Instant-read thermometer (optional)

Step-by-step instructions

1. Soak breadcrumbs

1. Put the breadcrumbs in a small bowl and pour the milk over them. Let sit 5 minutes until softened.

2. Mix the meatball mixture

1. In a large bowl combine the ground beef, ground pork, soaked breadcrumbs, egg, Parmesan, minced garlic, parsley, salt, pepper, oregano and red pepper flakes.
2. Use your hands or a fork to mix gently until combined. Avoid overworking — stop when the mixture is uniform.

3. Shape the meatballs

1. Wet your hands slightly and form the mixture into golf-ball-sized meatballs (about 1 1/4 inches / 3 cm). You should get about 18–24.
2. Place meatballs on a tray while you heat the pan. For even cooking, try to make them the same size.

4A. Pan-sear method (recommended for best crust)

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2. Working in batches, add meatballs and brown on all sides — about 2–3 minutes per side. You do not need to cook them through; just develop color.
3. Transfer browned meatballs to a plate.

4B. Oven-bake method (hands-off, less oil)

1. Preheat oven to 400°F (200°C). Arrange meatballs on a lightly oiled baking sheet.
2. Bake 12–15 minutes, until crust forms and internal temp reaches 150°F–155°F (65°C–68°C). Finish in sauce in the next step.

5. Make the marinara

1. In the same skillet (wipe out any burned bits, keep the flavorful fond), add 1 tbsp olive oil over medium heat.
2. Sauté onion until soft and translucent, about 5–6 minutes. Add garlic and cook 30–60 seconds until fragrant.
3. Pour in crushed tomatoes and broth, stir in sugar, dried basil, and oregano. Bring to a gentle simmer and taste for seasoning — add salt and pepper.
4. Reduce heat to low.

6. Simmer meatballs in sauce

1. Gently place the browned (or baked) meatballs into the simmering marinara. Spoon sauce over them so they’re mostly covered.
2. Cover and simmer gently 15–20 minutes, until meatballs are cooked through (internal temperature 160°F / 71°C for beef/pork) and sauce has mellowed.
3. If sauce thickens too much, add a splash of water or broth.

7. Finish and serve

1. Stir in torn fresh basil if using.
2. Serve over cooked spaghetti, polenta, or in a crusty roll for meatball sandwiches. Sprinkle extra Parmesan and chopped parsley on top.

Tips & variations

• For lighter meatballs, use all ground turkey but add an extra tablespoon of olive oil or grated onion to keep them moist.
• To make ahead, shape meatballs and refrigerate up to 24 hours, or freeze on a tray then bag for up to 3 months. Simmer frozen meatballs in sauce, covered, 25–30 minutes.
• Add a splash of red wine to the sauce for deeper flavor: 1/4–1/2 cup added after onions soften, let reduce 2–3 minutes.
• If you prefer a smoother sauce, blend crushed tomatoes briefly before adding meatballs.

Storage & reheating

• Refrigerate leftover meatballs in sauce in an airtight container for up to 4 days.
• Reheat on the stovetop over low heat until warmed through, or microwave in 30-second intervals, stirring between each.
• Freeze leftovers up to 3 months; thaw overnight in the fridge before reheating.

Quick troubleshooting

• Meatballs tough? You mixed too vigorously or used very lean meat. Gently combine and add a bit more fat (olive oil or a mix with pork).
• Sauce too acidic? Stir in 1 tsp sugar or a small knob of butter to round it out.
• Meatballs falling apart? Chill the shaped meatballs 15 minutes before cooking to firm them, and avoid overmixing.

Serving suggestions

• Classic: spaghetti and grated Parmesan.
• Sandwich: toasted roll, melted provolone, pickled peppers.
• Lighter: serve over zucchini noodles or a bed of sautéed spinach.

Enjoy a plate of comforting meatballs that are easy enough for weeknights and tasty enough for company.