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Do you have any recipes that are always a huge hit?
You know the kind. The family consistently requests these favorites for special occasions. Friends are excited all day when they're on the menu. And at the dinner table, all you hear is mmm, mmm, mmm, mmm...
I've got a few of these winners, and this recipe for Italian Meat Balls with Marinara is right near the top of the list. I've been making this Italian classic for over 25 years, (see the recipe for tricks I've learned after many repeat performances) and it never fails to bring rave reviews and requests for second (or third!) helpings.
A while back, our daughter, Cait, shared a post on The Café, featuring this Best Ever Marinara Sauce that I always use with these meatballs . Simmered for hours, it's thick, rich red and loaded with amazing flavor. It's fabulous on it's own, and can be used for just about any Italian dish that calls for a red sauce. It's perfect for manicotti, lasagna, eggplant Parmigiana and more, but our favorite way to serve it is combined with these wonderful Italian meatballs.
Cait uses this sauce to make a fabulous Chicken Caprese, with boneless chicken breasts. She just buries them in a pan of this flavorful marinara and adds a topping of fresh mozzarella. After a short stint in the oven, (perfectly cooking the chicken and melting the cheese) she adds a scatter of fresh basil. It's an easy and delicious dinner.
The cast of characters is what makes these meatballs so delicious; lean ground beef, Italian sausage, fresh bread crumbs, Parmesan cheese, eggs, parsley, garlic, basil and oregano.
After mixing and shaping into balls, (I use plastic gloves*** to mix the ingredients and an ice cream scoop to scoop up the meat mixture), the meatballs are baked until golden, then finished with a brief simmer in the flavorful marinara.
This is not a 30-minute meal recipe, but it's great for a stay-at-home day. While you're busy with other tasks, the amazing sauce will simmer away, filling your home with the aroma of a delicious, authentic Italian Ristorante.
Often, I double the meatball recipe and, after adding them to the marinara, freeze meal-size portions. On busy days or when I'm expecting guests, I'll pull a container or two out of the freezer early in the day. We have a fabulous dinner that evening, with minimal effort for me.
In addition to serving over pasta, these tasty meatballs make the best sandwiches, piled into crisp baguettes and topped with melted fresh mozzarella. I've also served them in pocket pitas and as a fun topping for pizzas.
This is a keeper-recipe, for sure. Try it, I have a feeling it will become one of your favorites that's requested again and again!
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Italian Meatballs with Marinara
Ingredients
- 1½ pounds ground beef, lean
- ½ lb. Italian sausage, casings removed
- 1 cup fresh bread crumbs*, see note below
- 1 cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- ½ large onion, finely chopped
- 3 cloves minced garlic
- 2 large eggs
- 2 teaspoons oregano
- 2 teaspoons dry basil
- 1- 1 ½ teaspoons salt** see note below
- ½ teaspoon pepper, fresh ground
- 1 tablespoon vegetable oil
- Best Ever Marinara Sauce
Instructions
- Combine all ingredients except oil in a large bowl. Mix with your hands until well combined**.
- Form mixture into 1 ½ inch meatballs. (An ice cream scooper works great to scoop up the meat.)
- Preheat oven to 400˚F. Place meatballs on a sheet pan lined with heavy-duty aluminum foil to save on clean up. Drizzle oil over meatballs and turn to coat. Bake for 20-22 minutes or until lightly browned (parmesan cheese will be oozing a bit. Remove and let drain on paper towels.
- Add to Best Ever Marinara Sauce and simmer for 20 minutes.
Notes
** It can be difficult to get the right amount of saltiness in meatballs. Everyone's taste is different and each brand of Italian sausage is different in salt content. I like to start with a smaller amount. of salt After I have all the ingredients mixed together, I form a small ball (about ½ inch in diameter). I fold a paper towel in quarters and wrap the little meatball inside. A 20-30 second stint in the microwave is all it takes to cook the meatball. I let it cool a bit then taste it to see if it more salt is needed.
*** It's difficult to mix up meatballs unless you use your hands. I always hated the mess and my hands got so cold. I decided to try using dishwashing gloves and keep a pair just for making meatballs (I mark them with a laundry marker just to make sure they're not used for anything else. When I'm done, I wash my hands (with the gloves on) with lots of soap and rub till they're squeaky clean. I dry my (gloved) hands well with a paper towel and store the gloves in a zippered plastic bag till my next meatball adventure.
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Made these meatballs last night and the flavor was a 10 but they were tough and not tender. Trying to figure out where I went wrong. They were not overcooked. I used fresh bread crumbs from a loaf of sourdough that I had just made earlier that day. My meat was 85/10 any thoughts? Should soak my bread crumbs?
Hi Amy, I'm so sorry you didn't have the best results with this recipe. It's really hard to say what went wrong without having been there in the kitchen with you. These meatballs are always super tender the many times I've made them. I've never soaked the bread crumbs.
This is a silly question, but I am going to ask it.
The Italian Sausage is it the spicy or the more sweet with fennel?
I prefer the spicy, but wanted to check before I make these tomorrow.....
If anyone sees this, feel free to answer me.
Thanks.
Hi Kim, you can use either one! If you prefer things a little spicier, that will work great! Enjoy!
Thanks so much!!!
Thank you for this top-notch recipe! The meatballs are just outstanding. The flavor is perfect and so is the texture. I’ve made these a few times now in different applications: Meatball Pizza, Spaghetti Casserole, and Meatball Sandwiches, as well as your recipe. Excellent every time! Thanks again!
So happy to hear that, Carol! Thank you for letting us know.
I have been making my grandmother's meatball recipe which is fairly similar to yours for over 50 years ! But I must say, these were much more flavorful. Also love the marinara sauce. Thank you for another wonderful recipe. Chris.
Thank you, Harriet! I'm so happy you enjoyed this recipe.
Good Morning I may of missed it but how many meatballs does this recipe make?
Hi Majelline, that will depend on the size of your meatballs. I get 25-30 1½-inch meatballs.
Will Panko work in this recipe?
Hi Janet, although I love panko for other meatballs I wouldn't use them in this recipe. The fresh bread crumbs produce a light meatball which is very unique and delicious.
Hello hello from Greenfield Wi. Hey keto pals, replace the breade crumbs with rice Chex crumbs. Food for thought. Zero carbs in Rice Chex.
I plan to make this Sunday for my family. My grandson is allergic to all things dairy. Do you think I should make any flavour adjustments if I leave out the Parmesan? Or would it be better to just make a couple of meatballs for him and then add the Parmesan for the rest of us? Thank you Chris.
The parmesan does add great flavor and a nice moist texture. If you could make a few for him without the cheese, that would be your best bet. Enjoy!
This recipe is the absolute best! I came across it a few years ago. I always refer back when I make meatballs bi monthly! So good that I put these meatballs on submarine rolls, on top of spaghetti, and sometimes right by themselves with garlic cheese bread.
Thanks so much for letting us know, Deidra!
I have made these once before and they were amazing! Do you think it would be ok to make the meatballs and then freeze them BEFORE baking to make at a later date?
Hi Gina, I think that would definitely work! I would freeze them on a sheet pan for about an hour until they're fairly well frozen, then store in a ziplock bag or airtight storage container. That way, they won't stick together.
Meatballs and spaghetti are one of my husbands favorite meals. I don't use sausage. Can you suggest any other substitute. Can I combine turkey or chicken with the meat, If so , what would be the amount needed?
Than-you
You could either just skip the sausage or use turkey or chicken sausage. Yes, you can definitely combine ground turkey and/or chicken with the ground beef or just use all of the ground chicken/turkey. If you use the ground turkey/chicken though I would add about a tablespoon of olive oil to the mix to keep the meatballs moist. ENJOY!
Instead of making the meatballs, I made Italian sausage and then simmered the sauce with it. My family loved it.
YUM! Thanks, for taking the time to leave a comment, Lanell.
I don’t see the marinara recipe. Can you please send? Thanks!
Thanks, Mary, I think the link disappeared when I changed my recipe plugin. I added it now and here it is as well: https://thecafesucrefarine.com/best-ever-marinara-sauce/
Can I replace the red meat with ground chicken?
Hi Gaby,
You could use ground chicken or turkey, although the meatballs will be wetter and you may need to add more bread crumbs to get the right consistency.
Hi Chris
How many meatballs and how much marinara sauce do I use with a pound of spaghetti.
I made those tonight. My husband just told me these are "the best meatballs" I have ever made. (I have made a lot of meatballs in our 16 year marriage.) All the others got a "It's all right". I did change my meat up. Ground turkey ground turkey sausage. Almond flour (because of my high blood sugar) and an extra egg because almond flour absorbs more moisture than regular bread crumbs. Be said these were so "light and flavorful" These is high praise from a picky eater who groans when I say I'm trying something new.
Thanks Mi! They're a favorite in our house too.
These meatballs look amazing! Pinning!
I am dying to try this recipe for my son coming home from college soon! Do you add the sausage to the Marinara sauce if you are serving with the Italian meatballs? In the picture, it is hard to tell. Beautiful website! You must be passionate about good food.
Hi Amy,
The sausage adds wonderful flavor to the sauce, especially as it browns and creates a bit of a “frond” on the bottom of the pan which is absorbed when you make the sauce. You can either use the sausage with the meatballs, which is what I do or you can leave them whole and use them for Italian sausage sandwiches. Both are wonderful. I went back and tried to clarify this in the recipe. Thanks for asking!
I think the meatball recipe sounds fabulous, but because of an allergy I can't use cheese in the recipe. Do you suggest increasing the bread crumbs to make up the difference? Thank you. I want to make this for my grandkids!
Sandy, there's a lot of good flavor in these meatballs and the marinara, so I think if you had to, you could skip the cheese. Adding more bread crumbs might make them more dry.
yummmm. Your website is wonderful! All your dishes look amazing and your writing is delightful. too!
I'm so happy I found you and cannot wait to cook some of these recipes.
I am making this as I type. We are in the last hour of cooking. My three children are dying for dinner to get here because the house smells so good. My daughter used the term 'heavenly' (she's 12). The hack with the dish gloves has really changed my life--thanks for that!
Thanks for the kind words Cindy!
I made these tonight! Great recipe, thank you so much!!!
Thanks Marion! So glad you enjoyed it!
It is definitely one of my favourites as well Chris. I think spaghetti and meatballs was one of the first dishes that ever came out of my own kitchen back in the day. Thanks for sharing your recipe.
Is it supposed to be only 1/2 lb of ground beef? Or 1.5 lbs? I wasn't sure if that was a typo. Thanks!
i will be making these meat balls for dinner.
thanks for the recipes
I just made these tonight for dinner and they were AMAZING! Hands down best meatballs I have made and had yet. Thanks!
I tried your Italian Meatball and the Best Ever Marinara Sauce today and we loved both! My husband and son loved the meatballs - they were delicious just by themselves. The taste and texture of the meatballs was perfect! Thanks for always having recipes that inspire me and that I can trust will be delicious.
Meatballs and Spaghetti have been one of my favorites since I was a child.! I love baking the meatballs instead of frying as my mom did....nice combination of ingredients....
These meatballs are making me so hungry - I wish I could eat them right now! I hate touching raw meat with hands too! Because then I feel like I can never wash out the greasiness and my hands continue to smell like meat for a while, LOL! I've started using very fine plastic bags on my hands whenever I make beef patties or anything that has to do with touching meat.
I've been craving comfort food and this dish is just what I want! Love your rubber gloves just for meatballs - you are a woman after my own heart! 😉
What a great recipe. So clever to have some in the freezer. I am trying these as soon as our weather cools down. Pretty hot here yet. We had a restaurant here that served meatball sandwiches - on a bun that looked like a hotdog bun, topped with mozz cheese and kissed under the broiler. To die for. I'm getting hungry.
Scott, great pics. Your probably tired of hearing it, but really it seems you could reach right out and touch the food. Better than magazine photos.
M.
I remember these delicious meatballs one Christmas - so sorry I didn't get to catch the gloves
that help shape them ----- and your:)
regina
I'll bring you some meatball gloves Regina 🙂
I am drooling over your beautiful meatballs! Spaghetti and meatballs are my husbands favorite dish…he would love if I made this! Scrumptious!!
My kind of comfort food! The meatballs look delicious.
As always you made a delicious meal!I like so much meatballs !! Kisses my dear^^
Yum! My family will love this meal. thanks for sharing.
wow...I just want dig in! Your meatballs with marinara sauce looks fantastic, Chris.
Dear Chris, looking at your amazing Italian Meatballs with Marinara Sauce recipe - I think I will send my whole gang over to your place for lunch today - this look amazingly delicious, dear friend! I would like a huuge portion right now and it is not even 9 a.m. yet.
Liebe Grüsse,
Andrea
In one of your pictures, it looks like you put the spaghetti on top of the sauce. I actually think this is a good idea even if I am not seeing right.. This way, the spaghetti does not get loaded with too much sauce.
This looks so so good, Chris. We love spaghetti and meatballs so I am gong to try this one for sure.
My mouth is watering... especially since I haven't yet had dinner! I wish I had some right now! This recipe sounds sinfully delish!
Dear Chris, This is a classic dish. It is delicious and comforting. Beautiful recipe. Blessings dear. Catherine xo
The meatballs sound good Chris, I love the addition of sausage:@)
Now I want this for dinner. Love the top picture with the spaghetti and meatballs, looks amazing!
I am picky meatball... I have eaten many but only a few I can say I enjoyed... I am ready to try yours! I am crazy for pasta. Just the name makes me smile large.
The showcase of the 2 dishes in one single bowl was clever because one can see very well both the pasta and meatballs... They are not all mixed together.
Chris..how many meatballs would you say this makes?
TYIA.
Hi Monique! I make 18 1/4 cup-size meatballs with this recipe. You could get more or less depending on the size.
Thanks..i thought about 20 judging by the all made pic..Forgot to say..Love the gloves..I wear the ones in bulk..disposable..I hate touching meat ..weird n'est-ce- pas?
So I will double..
You are a delightful perfectionist..Pre testing the meatballs in the micro is NIckel..(I have been using this word a lot..it means perfection in France)..
Chris your post is so time appropriate..we have one pot of my frozen sauce left and I am making a huge recipe this weekend..with meatballs..I have made Mama's meatballs..:) Papas meatballs..countless ones and had pinned some recently..I like to try different ones..
I have so much wonderful fresh basil and garlic..I have to make it all this w/e..
So guess what?
Mais oui..will try yours this weekend..PRINT and PIN..
🙂
Thank you~
Meatball addict here.....these look amazing, your photos just keep getting better and better!