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Meatballs with Marinara

My go to recipe for moist, delicious and flavorful meatballs. Meatballs are a classic recipe, perfect in soups, sandwiches, or pasta. It's also great as an appetizer or light meal served with a salad and some bread to dip in homemade marinara sauce.

I usually make meatballs with beef and pork for the perfect blend of flavors but you can use your favorite ground meat or combo of ground meats.

I used Parmesan cheese, herbs and served with marinara sauce for Italian flavors, but you can substitute with your favorite cheese, spices, herbs or sauce to match the flavors of your dish.

Meatballs with Marinara


1 lb ground meat ( beef, chicken, sausage, turkey, pork or combo of meats)

1/2 onion, grated or finely chopped

2-3 garlic cloves, grated or minced

1/2 cup breadcrumbs or panko

1/4 cup grated Parmesan cheese

1 large egg

1/4 cup milk

2-3 Tablespoons parsley or basil, minced

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1/2 - 3/4 cup flour to dredge meatballs

2-3 Tablespoons oil ( olive, avocado, etc)


1 Tablespoon olive oil

1/2 onion, diced or grated

2-3 garlic cloves, minced or grated

1 (28oz) can crushed tomatoes




In a large bowl, grate onions and garlic (or chop). Add ground meat, breadcrumbs, parmesan cheese, egg, milk, parsley, or basil, garlic powder, salt, and pepper and gently mix together.

Add flour to a plate or bowl. Form mixture into 1- 2 inch size balls and roll in flour to coat. Heat 2 Tablespoons of oil in a large skillet or pot. Cook meatballs in batches on all sides until browned, about 5-6 minutes. Set aside on a plate.

In the same pot, sauté onions and garlic for a few minutes, scraping the bottom of the pan with a wooden spoon to get any brown bits. Add tomatoes and bring to a boil. Reduce heat, add meatballs and simmer covered for at least 30 minutes stirring often. Taste and add salt and pepper to taste.

Place on a serving platter and garnish with optional herbs or parmesan cheese.


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