Cheesy Garlicky Meatballs Marinara (Printable)

Juicy, cheesy, garlicky meat spheres gently simmered in classic marinara. Delicious, comforting, and offers gluten-free variations.

# What You Need:

→ For the Meatballs

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→ For the Marinara Sauce

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→ To Serve

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# Directions:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground meat, breadcrumbs, mozzarella, Parmesan, eggs, garlic, parsley, oregano, salt, pepper, and milk. Mix gently until just combined—do not overwork.
03 - Shape mixture into 16–18 golf ball-sized meatballs and arrange on the prepared baking sheet.
04 - Bake for 15–18 minutes until lightly browned and cooked through.
05 - Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until translucent. Add garlic and cook for 1 minute more.
06 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally.
07 - Transfer baked meatballs to the marinara sauce. Cover and simmer for another 10 minutes, allowing flavors to meld.
08 - Garnish with fresh basil and extra Parmesan. Serve hot over pasta or as desired.

# Expert Advice:

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  • The mozzarella inside creates these incredible cheese pockets that surprise you with every bite
  • They freeze beautifully so you can always have comfort food ready on busy weeknights
  • The sauce simmers the meatballs to perfect tenderness without drying them out
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  • Overmixing the meat makes tough meatballs so mix just until everything is combined
  • The meatballs will continue cooking in the sauce, so do not worry if they seem slightly underdone when they come out of the oven
  • Letting the sauce simmer with the meatballs for that final 10 minutes is what makes the sauce taste like it cooked all day
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  • Wet your hands with cold water before shaping to prevent the mixture from sticking
  • Let the meatballs rest at room temperature for 15 minutes before baking for even cooking
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