Go Back
Plate of homemade Italian meatballs served with marinara sauce

Homemade Italian Meatballs in Marinara Sauce

A delightful dish featuring succulent meatballs infused with rich flavors, enveloped in a tangy marinara sauce—perfect for family dinners or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Marinara Sauce
  • 1/4 cup Extra Virgin Olive Oil This oil adds a heartwarming richness to the sauce.
For the Meatballs
  • 1 1/2 cups Bread Cubes, cut or torn into 1/2-inch pieces These will create a delightful, tender texture.
  • 1 cup Buttermilk Adds creaminess and moisture, enriching the meatballs.
  • 1 tablespoon Worcestershire Sauce This adds a hint of umami, enhancing the overall flavor.
  • 1 pound Ground Beef, 85-90% lean Creates juicy meatballs that are just the right amount of rich.
  • 1 pound Ground Italian Sausage, spicy or sweet Introduces an appetizing depth of flavor.
  • 2 large Egg Yolks, lightly beaten These provide the perfect binding and contribute to a rich texture.
  • 1/2 cup Grated Parmesan or Pecorino Romano Cheese These cheeses bring a salty, nutty flavor to the mix.
  • 3/4 cup Grated Mozzarella Cheese Adds a gooey creaminess that melts beautifully in the sauce.
  • 3/4 cup Minced Fresh Parsley A fresh note that brightens the dish.
  • 1 tablespoon Minced Garlic (about 4-6 large cloves) Infuses an aromatic depth.
  • 2 teaspoons Salt Enhances all the flavors beautifully.
  • 1 teaspoon Ground Black Pepper Adds a subtle kick.
  • 1 1/2 tablespoons Dried Italian Herb Seasoning This is a must for authentic Italian flavor.
  • 2 teaspoons Onion Powder Adds sweetness and aromatic complexity.
  • 1 teaspoon Granulated Sugar Balances the acidity of the tomatoes in the sauce.

Method
 

Preparation
  1. Depending on your preference, you can either broil or fry the meatballs. For broiling, preheat your oven to 450°F (232°C) and prepare your broiler pan. If you choose frying, line a sheet pan with parchment paper or foil and set aside 1/4 cup of olive oil in a large skillet.
Making the Meatball Mixture
  1. In a large bowl, combine the bread cubes and buttermilk. Let them sit for about 10 minutes, occasionally mashing with a fork until they form a paste-like consistency.
  2. Add all remaining meatball ingredients to this mixture. Using your hands, mix everything until well combined.
Testing the Seasoning
  1. To ensure the seasoning is just right, heat 1 teaspoon of olive oil in a small skillet over medium-high heat. Form a mini meatball, about the size of a golf ball, and fry it for 3-5 minutes on each side until deep brown. Taste the meatball and adjust the seasonings if needed.
Forming the Meatballs
  1. Shape the mixture into balls that are about the size of a golf ball. Arrange them on your prepared pan.
Cooking the Meatballs
  1. Broiling: If broiling, place meatballs in the broiler for about 30 minutes until well browned.
  2. Frying: For frying, heat oil in your skillet, then add 8-10 meatballs at a time. Cook until browned on all sides. Remove and repeat.
Combining with Marinara Sauce
  1. Heat your oven to 350°F (176°C). Nestle your cooked meatballs into a pot of marinara sauce and bake covered for 1 hour, allowing the flavors to meld together.

Notes

For a lighter option, consider baking the meatballs instead of frying them. Fresh herbs can be replaced with dried if needed, but fresh always adds a richer flavor. If you want an extra layer of flavor, consider adding some freshly grated lemon zest to the mixture. Store leftover meatballs in an airtight container in the fridge for up to three days. They can be frozen as well.