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meatballs and marinara sauce recipe

Meatballs and Marinara Sauce

These meatballs and marinara are rich and savory, with a zesty tomato sauce enhanced by garlic, onion, and red pepper flakes. The meatballs are tender and flavorful, with a perfect balance of Italian sausage, Parmesan, and fresh herbs.
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Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Ingredients

For the Onion Mixture

  • 3 tablespoons olive oil
  • 3 medium yellow onions finely chopped
  • 7 garlic cloves minced
  • 1 tablespoon dried oregano
  • ½ teaspoon crushed red pepper flakes

For the Marinara Sauce

  • 1 6 oz can tomato paste
  • 1 cup dry red wine
  • 1 cup water
  • 4 cans 28 oz each crushed tomatoes
  • ½ cup finely grated Parmesan
  • ¼ cup chopped fresh basil
  • Salt to taste
  • 1 to 2 teaspoons sugar if needed

For the Meatballs

  • 4 slices soft white bread
  • ¾ cup whole milk
  • ½ pound mild Italian sausage casings removed
  • 1 cup grated Parmesan
  • ½ cup fresh parsley chopped
  • 2 large eggs
  • 2 garlic cloves minced
  • 1½ teaspoons fine salt
  • 2½ pounds ground beef 80% lean

Instructions

Onion Mixture

  • Heat olive oil in a Dutch oven over medium-high heat until shimmering.
  • Add onions and cook until golden, about 10-15 minutes.
  • Stir in garlic, oregano, and red pepper flakes. Cook until fragrant, about 30 seconds.
  • Transfer half of the onion mixture to a large bowl and set aside.

Marinara Sauce

  • To the remaining onion mixture in the pot, add tomato paste and cook for 1 minute.
  • Stir in red wine and cook until slightly thickened, about 2 minutes.
  • Add water and crushed tomatoes, and simmer over low heat for 45-60 minutes.
  • Stir in Parmesan cheese and fresh basil. Season with salt and sugar to taste.

Meatballs

  • Preheat the oven to 475°F and position the rack in the upper-middle position.
  • In the bowl with the reserved onion mixture, mash the bread and milk until smooth.
  • Add the remaining ingredients (except beef) and mash to combine.
  • Add ground beef and knead until well mixed.
  • Shape into 2½-inch meatballs (about 16 total) and place on a rimmed baking sheet.
  • Bake until well browned, about 20 minutes.
  • Finish and Serve
  • Transfer baked meatballs to the marinara sauce. Simmer for 15 minutes.
  • Serve over pasta.