- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- kcal
- 578.5
- protein
- 43.8 g
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 60 g
- 40 g
- 3 cloves
- 1 tsp
- 1 tsp
- ½ tsp
- 2 tbsp
- 800 g
- 2 tbsp
- 10 g
- 1 tsp
- ½ tsp
Process
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In a large bowl, combine the ground beef, breadcrumbs, beaten egg, grated parmesan, 2 minced garlic cloves, 0.5 tsp of the dried oregano, the salt, and the black pepper. Mix with your hands just until everything comes together, about 20 seconds. Do not overwork the meat or the meatballs will turn dense.
Roll the mixture into 16 equal balls, about 4 cm across. Wet your hands lightly if the mixture sticks. Place them on a plate and refrigerate for 10 minutes while you start the sauce.
Warm 1 tbsp of the olive oil in a wide saucepan over medium heat. Add the remaining 1 sliced garlic clove and cook for 30 seconds until fragrant but not browned. Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes, the remaining 0.5 tsp oregano, the sugar if using, and the red pepper flakes if using. Simmer gently while you sear the meatballs.
Heat the remaining 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the meatballs in a single layer and sear for 2 to 3 minutes per side, turning with tongs, until browned on at least two sides. They will not be cooked through yet.
Transfer the seared meatballs into the simmering marinara sauce, leaving the rendered fat behind in the skillet. Spoon a little sauce over the tops, cover, and simmer on low heat for 20 to 25 minutes, turning the meatballs once halfway, until they are firm and reach 71°C in the center.
Taste the sauce and adjust salt and pepper. Stir in the torn fresh basil leaves, remove from the heat, and let rest for 5 minutes before serving so the meatballs reabsorb some sauce.
Kitchen notes
Kitchen notes
- The most common mistake is overmixing the meat mixture. Stop as soon as the breadcrumbs and egg disappear into the beef, otherwise the meatballs bake up tough and bouncy instead of tender.
- Searing before simmering is not optional here: it builds a crust that keeps the meatballs intact during the 20-minute sauce bath. Skip it and they tend to crumble into the marinara.
- If your crushed tomatoes taste metallic or sharp, the 1 tsp of sugar balances the acidity. Add it early so it dissolves into the sauce, then taste again before serving.
- For the juiciest result, use beef with some fat in it. Lean 90/10 or ground turkey will work but will be noticeably drier, so reduce the simmer time to 15 minutes.
Substitutions
- ground beef→ground lamb or a 50/50 mix of ground beef and ground turkey
- breadcrumbs→crushed plain crackers or 2 slices of stale bread pulsed in a food processor
- parmesan cheese→pecorino romano or grana padano
- canned crushed tomatoes→whole peeled tomatoes crushed by hand with their juice
- fresh basil→1 tsp dried basil added with the oregano
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavor actually improves on day two. To reheat, transfer the meatballs and sauce to a covered saucepan over low heat for 10 to 12 minutes, adding a splash of water if the sauce has thickened too much. For freezing, cool completely, then freeze the meatballs submerged in sauce in a freezer-safe container for up to 3 months; thaw overnight in the fridge and reheat as above.
| Nutrient | Per serving |
|---|---|
| Calories | 578.5 kcal |
| Protein | 43.8 g |
| Carbohydrates | 29.8 g |
| Fat | 31.5 g |
| Saturated fat | 11.1 g |
| Fiber | 5.2 g |
| Sugar | 11.7 g |
| Sodium | 1208 mg |
| Cholesterol | 165 mg |
FAQ
The questions we get asked most
Why did my meatballs fall apart in the sauce?
The usual causes are too little binder or skipping the sear. One egg and 60 g of breadcrumbs per 500 g of beef is the right ratio; if you add more beef without adjusting, the mixture stays loose. Sear the meatballs until a firm brown crust forms on at least two sides before they ever touch the sauce, and keep the simmer at low heat, not a rolling boil.
Can I make these meatballs ahead of time?
Yes. You can roll the raw meatballs, cover, and refrigerate them up to 24 hours before searing. You can also fully cook the meatballs in the sauce, cool, and refrigerate for up to 4 days; reheat gently on the stovetop. The sauce thickens as it sits, so loosen it with a few tablespoons of water when reheating.
How do I know when the meatballs are cooked through?
The most reliable test is an instant-read thermometer: the center should read 71°C. Without one, cut a meatball in half; it should be uniformly gray-brown with no pink in the middle and feel firm, not squishy, when pressed. At a low simmer, 16 meatballs of this size take 20 to 25 minutes.
Can I use ground turkey or chicken instead of beef?
Yes, but use ground dark meat if you can, since lean poultry dries out quickly. Reduce the simmering time to about 15 minutes and add an extra tablespoon of olive oil to the meatball mixture to compensate for the lower fat content. Check the internal temperature at 71°C rather than relying on time alone.
Why is my marinara sauce too acidic or bitter?
Canned tomatoes vary a lot in acidity, and cheap brands can taste metallic. A teaspoon of sugar rounds off the sharpness, and simmering the sauce with the meatballs for 20 minutes mellows it further. If it still tastes flat, add a pinch more salt rather than more sugar.
Can I freeze meatballs in marinara sauce?
Yes, and it is one of the best make-ahead meals. Cool the meatballs and sauce completely, then freeze them together in a freezer-safe container with the meatballs fully submerged so they do not dry out. They keep for up to 3 months; thaw overnight in the fridge and reheat over low heat.
What do I serve with meatballs in marinara?
Spaghetti or rigatoni are the classics, but the sauce also works over polenta, mashed potatoes, or crusty bread. If serving with pasta, toss the drained pasta directly into the sauce for the last minute so it absorbs flavor, and reserve a cup of pasta water to loosen the sauce if needed.
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