Cheesy Garlicky Meatballs With Marinara (Printable)

Juicy Italian meatballs with garlic, cheese, and marinara sauce. Gluten-free option available for everyone to enjoy.

# What You Need:

→ Meatballs

01 - 1.1 lb ground beef or mixture of beef and pork
02 - 2/3 cup fresh breadcrumbs, or gluten-free breadcrumbs
03 - 1 cup grated mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 2 large eggs
06 - 3 cloves garlic, minced
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon ground black pepper
11 - 2 tablespoons milk, dairy or plant-based

→ Marinara Sauce

12 - 2 tablespoons olive oil
13 - 1 small onion, finely diced
14 - 2 cloves garlic, minced
15 - 28 oz canned crushed tomatoes
16 - 1 teaspoon dried basil
17 - 1/2 teaspoon dried oregano
18 - 1/2 teaspoon sugar
19 - Salt and pepper to taste

→ Garnish and Serving

20 - Fresh basil leaves for garnish
21 - Extra grated Parmesan cheese, optional
22 - Cooked spaghetti or gluten-free pasta, optional

# Directions:

01 - Preheat 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 without overworking the mixture.
03 - Shape mixture into 16 to 18 golf ball-sized meatballs and arrange on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until lightly browned and cooked through.
05 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent. Add minced garlic and cook for 1 minute more.
06 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally.
07 - Transfer baked meatballs to the marinara sauce. Cover and simmer for 10 minutes to allow flavors to meld.
08 - Garnish with fresh basil and extra Parmesan. Serve hot over pasta or as desired.

# Expert Suggestions:

01 -
  • Baking instead of frying means less mess and more time to sip wine while the oven does the work.
  • The melted mozzarella inside each meatball creates pockets of gooey richness that make every bite feel indulgent.
  • This recipe is naturally adaptable for gluten-free eaters without sacrificing any of the comforting, savory flavor.
02 -
  • Do not overmix the meatball mixture, it is the fastest way to end up with tough, rubbery meatballs instead of tender ones.
  • Let the sauce simmer long enough for the tomatoes to lose their raw edge and develop a deep, sweet richness.
  • If you are making these gluten-free, double-check that your breadcrumbs and any packaged cheese are certified gluten-free.
03 -
  • Wetting your hands before rolling the meatballs keeps the mixture from sticking and makes shaping them quick and easy.
  • Do not skip the sugar in the marinara, it balances the acidity and makes the sauce taste like it simmered all day.
  • If the meatballs brown too quickly in the oven, lower the heat slightly and give them a few extra minutes to cook through gently.
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