Italian Meatballs in Marinara
Meatballs simmered in tomato sauce are cooked all over southern Italy, and the larger, cheese-rich version served over spaghetti grew up in Italian-American kitchens. These get their soft texture from a panade: fresh bread soaked in milk and mixed into the meat, which holds on to the juices as the meatballs cook. Ground beef and pork share the work, beef for flavour and pork for richness. The meatballs brown in a Dutch oven, then the marinara cooks in the same pot, so the browned bits end up in the sauce.
By Ben Kowalski
Published
- Prep Time
- 20 mins
- Cook Time
- 45 mins
- Total Time
- 1 hr 5 mins
- Servings
- About 24 meatballs
How do you make Italian Meatballs in Marinara?
Soak 2 slices of bread in 80 ml milk, then mix with 500 g ground beef, 250 g ground pork, an egg, parmesan, garlic, parsley and oregano. Roll into 24 meatballs and brown them in olive oil. Make the marinara in the same pot with onion, garlic and two 796 ml cans of whole tomatoes, then simmer the meatballs in it for 25 minutes, until they reach 71°C (160°F).
- Total time
- 1 hr 5 mins
- Calories
- 470 per serving
- Protein
- 30 g
- Yield
- About 24 meatballs
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Meatballs
Marinara
To serve
Equipment
Large Dutch oven or heavy pot (5 litre or larger) · Large mixing bowl · Tongs · Instant-read thermometer
Quick Directions
Soak the bread
Put the torn bread in a large bowl, pour the milk over it and leave for 5 minutes, until soft.
Mix the meatballs
Add the beef, pork, egg, parmesan, grated garlic, parsley, oregano, 1 tsp salt and pepper to the bowl.
Roll
With damp hands, roll the mixture into 24 balls about 4 cm across, about 40 g each, and set them on a plate or tray.
Brown the meatballs
Heat the olive oil in a large Dutch oven over medium-high heat.
Start the marinara
Lower the heat to medium.
Add the tomatoes
Pour in the tomatoes with their juice and crush them against the side of the pot with a wooden spoon.
Simmer the meatballs
Return the meatballs and any juices from the plate to the pot and spoon sauce over them.
Serve
Taste the sauce and add more salt if needed.
Step-by-Step Instructions
Every step for making italian meatballs in marinara, written out in full.
Soak the bread
Put the torn bread in a large bowl, pour the milk over it and leave for 5 minutes, until soft. Mash it into a rough paste with a fork.
Mix the meatballs
Add the beef, pork, egg, parmesan, grated garlic, parsley, oregano, 1 tsp salt and pepper to the bowl. Mix gently with your hands for about 1 minute, just until evenly combined. Overmixing makes meatballs dense.
Roll
With damp hands, roll the mixture into 24 balls about 4 cm across, about 40 g each, and set them on a plate or tray.
Brown the meatballs
Heat the olive oil in a large Dutch oven over medium-high heat. Add half the meatballs and cook for 5-6 minutes, turning them every minute or so with tongs, until browned on most sides. They will still be raw in the centre. Move them to a clean plate and brown the rest the same way.
Start the marinara
Lower the heat to medium. Add the onion to the fat left in the pot and cook for 4-5 minutes, scraping up the browned bits, until soft. Add the sliced garlic and chili flakes, if using, and cook for 1 minute, until fragrant but not browned.
Add the tomatoes
Pour in the tomatoes with their juice and crush them against the side of the pot with a wooden spoon. Add 1/2 tsp salt and the basil leaves and bring to a simmer, about 3-4 minutes.
Simmer the meatballs
Return the meatballs and any juices from the plate to the pot and spoon sauce over them. Partly cover and simmer gently for 25 minutes, carefully turning the meatballs once or twice, until the sauce has thickened and the centre of a meatball reaches 71°C (160°F) on an instant-read thermometer.
Serve
Taste the sauce and add more salt if needed. Serve the meatballs and sauce over spaghetti or with crusty bread, topped with torn basil and extra parmesan. There is enough sauce for about 450 g (1 lb) of pasta.
Recipe Tips
- Fresh bread soaked in milk keeps meatballs softer than dry breadcrumbs. If you only have dry breadcrumbs, use 40 g (about 1/3 cup) with the same 80 ml of milk.
- Roll the meatballs the same size so they cook through in the same time. A 40 ml (about 3 tbsp) cookie scoop makes this quicker.
- Brown the meatballs in two batches. A crowded pot steams them instead of browning them, and the browned bits are what flavour the sauce.
- For a smoother sauce, use crushed tomatoes or passata in place of the whole tomatoes.
Variations
- All beef: use 750 g ground beef and cook the meatballs to the same 71°C (160°F).
- Oven-browned: bake the meatballs on a lined tray at 220°C (425°F) for 15 minutes while the sauce simmers, then add them to the sauce and simmer for 20 minutes, until they reach 71°C (160°F).
- Meatball subs: spoon 3-4 meatballs and some sauce into toasted sub rolls, top with sliced mozzarella and grill (broil) for 2-3 minutes, until the cheese melts.
Nutrition (per serving)
| Calories | 470 |
|---|---|
| Protein | 30 g |
| Carbs | 21 g |
| Fat | 30 g |
| Saturated fat | 10.5 g |
| Fibre | 4 g |
| Sugar | 9 g |
| Sodium | 1130 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the meatballs in their sauce within 2 hours, in an airtight container, for up to 4 days.
- Freezer
- Freeze the cooled meatballs in their sauce in airtight containers for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered saucepan over medium-low heat for 10-15 minutes, stirring gently, until the meatballs are hot to 74°C (165°F) in the centre.
Italian Meatballs in Marinara FAQs
Should you brown meatballs before putting them in sauce?
Browning is optional but worth the 10 minutes. It gives the meatballs a savoury crust and leaves browned bits in the pot that flavour the marinara. You can also lower raw meatballs straight into simmering sauce: they stay softer and need about 30 minutes, until the centre reaches 71°C (160°F).
Why are my meatballs tough?
Tough meatballs usually come from overmixing, too little moisture or very lean meat. Mix just until combined, use bread soaked in milk, choose 85/15 beef or add some pork, and simmer the meatballs gently rather than at a hard boil.
What is the best meat for Italian meatballs?
A mix of ground beef and ground pork gives a good balance: beef for flavour and pork for fat and tenderness. Some cooks also add ground veal. All-beef meatballs work too; choose 85/15 rather than extra-lean so they stay moist.
Can you freeze meatballs in sauce?
Yes. Cool them, then freeze the meatballs in their sauce in airtight containers for up to 3 months. Thaw them overnight in the fridge and reheat gently until the meatballs are hot to 74°C (165°F) in the centre.
How do you know when meatballs are cooked?
Push an instant-read thermometer into the centre of one: meatballs made with ground beef and pork are safe at 71°C (160°F). A cooked meatball feels firm and shows no pink when you cut it in half.
Can I make Italian meatballs ahead?
Yes. Roll the raw meatballs and refrigerate them, covered, for up to 1 day before cooking, or cook the whole dish a day ahead and refrigerate it. The sauce thickens overnight, so add a splash of water when you reheat it.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
