Mom’s Meatballs and Marinara Sauce is a classic Italian dish that never disappoints!
Nothing beats a classic.
This recipe for Mom’s Meatballs and Marinara Sauce is one of my go-to dishes that never fails to satisfy everyone at the table.
If your kids haven’t headed back to school yet, in person or virtually, I’m sure they will be by this time next week.
I know quick and easy dinner dishes will be at a premium on everyone’s menu. I get it. I’ve been there and done that school thing.
I’ve been making these meatballs and marinara sauce for years. Too many to count. So I’m the actual “mom” for this recipe.
Sometimes I pan fry the meatballs for a crispier exterior, but when I’m in a hurry, I often bake them on a sheet pan until they’ve browned a bit, and then I just throw them in the sauce to finish.
They’re tender and juicy with just the right amount of Italian seasoning.
You can serve these with a side of pasta or get some fresh baked rolls and serve the meatballs and sauce on a sandwich, perhaps topped with some mozzarella cheese.
Either way, it’s a classic that can’t be beat. Enjoy!
A Few Cook’s Notes for Mom’s Meatballs and Marinara Sauce Recipe:
Do not over mix the ingredients for the meatballs, or you’ll have a tough meatball.
I used one 28-oz. can of San Marzano style chopped tomatoes in purée and one 28-oz. can San Marzano style crushed tomatoes.
I use my 1 1/2-inch cookie scoop to scoop my meatballs. The recipes makes about 12 meatballs. If you have a larger crowd, you can double the meatball and sauce recipe.
The meatballs and marinara sauce freeze well too.
- 1 lb. ground beef, you can also substitute the ground beef with meatloaf mix which is a combination of beef, pork and veal
- 1/2 cup Italian flavored panko crumbs
- 1/4 cup Parmesan cheese
- 2 tsp. dried parsley
- 1 clove garlic, minced
- 1 tsp. Italian seasoning
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup milk
- 2 eggs, beaten
- 1/4 cup olive oil
- 3/4 cup yellow onion, chopped
- 6 cloves garlic, minced
- 1 28-oz. can San Marzano style chopped tomatoes in puree
- 1 28 oz. can San Marzano style crushed tomatoes
- 2 tsp. Italian seasoning
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1/4 tsp. red pepper flakes
- 1 Tbsp. granulated sugar
- 12 torn basil leaves
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.In a large bowl, combine all meatball ingredients and mix well. Using a small 1 1/2-inch scoop, form balls. Place the meatballs on the prepared sheet and bake for 20 minutes, flipping the meatballs halfway through. Remove from oven and add to marinara sauce to finish cooking.
- In a large saucepan, heat olive oil over medium-high heat. Add onion and cook until translucent, stirring often, about 3-4 minutes. Add the garlic and cook for an additional minute, stirring constantly. Add all the remaining ingredients except the basil leaves and stir until well combined. Reduce the heat and simmer for 30 minutes. Add the torn basil leaves and the meatballs and continue to cook until meatballs are warmed through.